Fresh corn cut right off the cob makes one of my absolute favorite salad additions. But sometimes I like it to be the star of the dish, which brings me to this summer salad.
Some of the best summer vegetables all in one spot, each one amplifying the flavors of the other. And to keep it all simple and focus on the flavors of the ingredients, it all gets tied together with a 2 ingredient dressing.
Ingredients
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 3 Heirloom tomatoes, diced (you can substitute grape tomatoes)
- 1 ripe avocado, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
1
Cut corn kernels off the cob.
2
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, tomatoes, salt, and pepper.
3
Store, covered, in your refrigerator until ready to serve.
4
Just before serving, toss in the fresh basil and avocado.
5
Taste for seasonings and serve cold or at room temperature.
Ingredients
- 5 ears of corn, shucked
- 1/2 cup small-diced red onion
- 3 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 3 Heirloom tomatoes, diced (you can substitute grape tomatoes)
- 1 ripe avocado, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup julienned fresh basil leaves
Instructions
1
Cut corn kernels off the cob.
2
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, tomatoes, salt, and pepper.
3
Store, covered, in your refrigerator until ready to serve.
4
Just before serving, toss in the fresh basil and avocado.
5
Taste for seasonings and serve cold or at room temperature.
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