People have always told me I was a younger Martha Stewart, however I am not nearly as perfect when it comes to designing and cooking. I like to think that my creations are fun, colorful, and sometimes a little messy!
When I think of Triscuit’s I remember the classic ingredients I enjoyed growing up and my favorite ingredient was cream cheese. I wanted to incorporate that same creamy texture with some fresh summer greens, avocado, tomato, and corn. I top the salad with some lemon and olive oil – so simple and so delicate! I hope you enjoy. 🙂
My Summer Green Salad Triscuit with Corn, Avocado and Creamcheese
Prep Time: 20 Min. Servings: 15 Crackers
- Cream cheese
- 1 cup (Organic Herb Salad Mix) TJ’s
- 1/2 Avocado (diced)
- 1 Tomato (diced)
- 1 ear of Corn (Cut in half)
- Olive Oil
- 1/2 Lemon
- Black pepper
Bring a pot of water to a boil. Season with about a teaspoon of sugar and salt for flavoring. Add in the ear of corn and boil for 8 minutes. Remove and cool. Slice the corn off of the cob vertically and set aside.
Next take your Herb Salad Mix and chop into smaller pieces. Place into a bowl with the diced avocado, tomato.
Next, add on the corn.
Season with a pinch of salt and black pepper. Squeeze 1/2 of a lemon and drizzle some olive oil over top. Gently stir with a spoon in order to keep the avocado in tact.
Spread each Triscuit cracker with a thin layer of cream cheese.
Spoon the summer salad over top and serve.