Fresh Corn and Avocado Salad
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Ingredients
6 cobs of corn
2 cups cherry tomatoes, halved
½ cup thinly sliced red onion
1 large avocado, cut into 1/2-inch slices. cubes
⅓ cup chopped fresh basil leaves
2 tablespoons champagne vinegar
1 teaspoon dijon mustard
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
To make
In the heat of summer, you won't find a better side dish for ribs than this deceptively simple combination of high-season produce. Try bringing it to the party as well.
In a large pot of boiling water, cook the corn until it is warmed through, 3 to 5 minutes. Rinse with cold water until it cools down.Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine the remaining vinaigrette ingredients, whisking until smooth.Slice the corn kernels off the cobs and add to the salad, then drizzle over the vinaigrette sauce and gently stir to combine.Note: A nutritional analysis is provided for each serving.
In a large pot of boiling water, cook the corn until it is warmed through, 3 to 5 minutes. Rinse with cold water until it cools down.Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine the remaining vinaigrette ingredients, whisking until smooth.Slice the corn kernels off the cobs and add to the salad, then drizzle over the vinaigrette sauce and gently stir to combine.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 9:43 PM
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