Student Union opens ‘hasbara’ room in effort to fill public diplomacy vacuum.
Times:Prep time: 10 minutes; Ready time: 10 minutes; Serves 8
1 cup frozen corn, defrosted
1/4 cup diced red onion
2 ripe avocados, peeled, pitted and diced
2 limes, juiced
1-tablespoon olive oil
1/2-teaspoon kosher salt
1/4-teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
In a medium bowl combine corn, onions and avocados and mix to combine.
In a small bowl, combine lime juice, olive oil, salt, garlic powder and pepper and whisk to combine.
Pour dressing over salad and toss to coat. Serve immediately as a topping for burgers, hot dogs or grilled fish.
Jamie Geller was “The Bride Who Knew Nothing” – until she found her niche as everybody’s favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. Join Jamie and the world’s largest kosher food community on joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie’s Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher.
About the Author: Jamie Geller was "The Bride Who Knew Nothing" - until she found her niche as everybody's favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. Join Jamie and the world's largest kosher food community of joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie's Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher.
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Printed from: http://www.jewishpress.com/sections/food/summer-barbecues/2011/08/12/
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