Corn-Avocado Salad

When you are looking for a great salad for a cookout or picnic with no mayonnaise, this will be one you need to try. Fresh corn, juicy tomatoes, avocados and a light, delicious dressing. You can chill the salad up to 24 hours ahead before adding the avocado. Enjoy!

Corn-Avocado Salad
2 C. fresh corn kernels (about 4 ears)
1 Tbsp. olive oil
3 lb. grape, cherry or pear tomatoes, halved
1 English cucumber, sliced into half moons
1 C. thinly sliced radishes
1/3 C. Champagne vinegar
1/4 C. extra virgin olive oil
1 large shallot, finely chopped
2 tsp. country-style Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 avocados, chopped
1 (1-oz) pkg. fresh basil leaves, torn

Preheat oven to 450. Toss corn with 1 Tbsp. olive oil, and spread in a single layer on a cookie sheet. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.

Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.

Yields: 12 servings

1 comment

    • Judy on May 4, 2014 at 8:53 pm

    I made this salad tonight for dinner. I only made half cause I didn’t want too much left over. BIG MISTAKE!
    It was so good we both wanted more and didn’t have any more. It was so, so fresh tasting. We loved it.

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