Serves 2 – 4
This is an easy, but delicious and colorful salad that comes together quickly – in fifteen minutes or less! You can substitute lemon juice for lime if you like. To get more greens into your meal, take a handful of baby spinach or arugula and top with the corn salad. This salad also pairs well with grilled fish, chicken, or steak.
1 ear corn
1 heaping cup cherry tomatoes
½ avocado
½ lime, juiced
1 T extra virgin olive oil
½ c fresh basil leaves, roughly chopped
Salt to taste
Bring large pot of water to boil. Boil ear of corn for 3 – 4 minutes, take off heat. While corn is cooling, cut cherry tomatoes into halves. Once corn has cooled enough to handle, cut kernels off cob. Place corn in large bowl and top with cherry tomatoes. Cut avocado into bite size pieces. Add to corn. Add lime juice and olive oil and toss to incorporate. Add basil leaves and toss gently. Salt to taste.
