Fresh Corn and Avocado Salad
Serves: 6
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In the height of summer, you won't find a better side dish for ribs than this deceptively simple combination of peak-season produce.
Dovetailing tip: Use the corn you already prepared for Meal 4.
Prep Time:
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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. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
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. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.
Note: Nutritional analysis is per serving.
Source: myrecipes.com
