Reviewed: Aug. 21, 2006

this was the first time that i made this dish. just found it off the web site and tried for the family. we had alot of tomatoes to use up from the garden and it turned out great. everyone liked it

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4 users found this review helpful

Reviewer:

NICENISE

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Feb. 21, 2007

Very flavorful but the cornmeal slightly overwhelms the avocado and tomato. Overall, very light and fresh!

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1 user found this review helpful

Reviewer:

BonnieB

Cooking Level: Intermediate

Reviewed: Aug. 12, 2007

Fun way to use up left over cornbread. Amazing salad; just make sure to eat it right after you toss the cornbread with other ingredients, otherwise it will get soggy. Very creative and tasty recipe!

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5 users found this review helpful

Reviewer:

Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Oct. 10, 2007

This salad was great! My daughter took the leftovers for lunch. I will make this again.

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Reviewer:

MEANGELY

Reviewed: Feb. 26, 2008

wonderful over spinach as well. loved it!

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1 user found this review helpful

Reviewer:

GDemp616

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: California, Maryland, USA

Reviewed: Mar. 1, 2008

Very light and refreshing. Nice combo of textures and tastes. I did add some finely chopped red pepper, and some black beans for a little more protein. Then added a little romaine around the sides for more crunch. I think it would have been great without these additions too.

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Reviewer:

IrishPalate

Cooking Level: Intermediate

Reviewed: Jul. 4, 2008

I loved this! My mother gave us ALOT of fresh tomatos out of her garden, so I found this recipe (among others) to use this wonderful bounty. So happy I ran into this one.

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Reviewer:

loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

Reviewed: Jul. 14, 2008

This was excellent. I used a batch of cornbread off the corn meal box, 4 large vine-on tomatoes (can't wait for my garden tomatoes to ripen!!), doubled the cilantro, and only used one avocado. Also had no red wine vinegar so used cider vinegar instead. This is a great recipe to modify for what you have on hand; I can't wait to make it again.

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 17, 2008

This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy, or it will get too mushy. For best results, add the corn bread just before serving.

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8 users found this review helpful