Fresh Corn And Avocado Salad

10 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
  2. 2
    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.
  3. 3
    Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
  4. 4
    Note: Nutritional analysis is per serving.

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