Corn, Tomato, Avocado & Basil Summer Salad

July 13th, 2016
Prep: 10-15 minutes |
Ingredients
  • 4 ears of corn, husked and cleaned
  • 1 pint plum tomatoes, cut in half
  • 1/2 cucmber, peeled and sliced into half moons
  • 1 ripe Avocado, diced
  • 1/4 cup minced red onion
  • Handful Fresh Basil, cut into thin strips
  • Salt & pepper to taste
Dressing:
  • 1/4 cup extra virgin olive oil
  • Zest of one lemon
  • Juice of one lemon
  • 1 garlic clove, pressed
  • 1 teaspoon spicy mustard
Instructions
  1. Bring a large pot of water to a boil. Place corn in water, cover and turn off heat for 5 minutes. Remove corn from water and let cool.
  2. Meanwhile, prepare dressing. Combine all ingredients in a jar, shake well and place in refridgerator.
  3. Once corn is cool, remove kernals with a sharp knife and place into a large salad bowl. Combine with tomato, cucumber, onion, avocado and basil.
  4. Toss with dressing and refridgerate until ready to serve.
Recipe tip: Add protein to your salad; consider steamed shrimp, grilled chicken, hard-boiled egg or tofu! Recipe by: Jacqueline Gomes, RDN, MBA