Summer meals call for fresh, feel-good food. With the local markets brimming with fresh fruit and vegetables, it’s easy to be inspired. Meals that are easy to pull together are a must so you can enjoy this time of year.
Corn is definitely a summertime treat and this Corn and Avocado Salad highlights the sweet kernels. The corn is paired with creamy avocado, juicy tomatoes and crisp red onions and tossed with a light dressing.
Cook your corn anyway you like. Grill it, boil it, steam it – whichever way you decide, it will work well in this dish. Pack this salad up and take it on a picnic or serve it at your next BBQ as a delicious side.
Corn and Avocado Salad
Servings 2 mains
Ingredients
- 4 cobs fresh corn, shucked, cooked and kernels removed
- 1 avocado, diced
- 1/2 cup red onions, finely diced
- 10 cherry tomatoes, quartered
- bunch cilantro, washed
Dressing
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- salt and pepper to taste
Instructions
- In a large bowl mix together vegetables.
- In a measuring cup or jar with a lid, add all ingredients and whisk or shake until combined.
- Pour dressing over salad and lightly toss to combine. Serve immediately.
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