With things heating up we wanted to share a great recipe to cool down this summer: Corn and Avocado Salad. Corn is one of our favorite seasonal vegetables, and using it in a salad is a fresh way of preparing it for the perfect snack. This recipe is easy to follow, light, and pretty healthy, too.
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
- Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
- Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Recipe from myrecipes.com.