Fresh Corn and Avocado Salad

Name: Fresh Corn and Avocado Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 large avocado, cut into 1/2-in. cubes; 0 teaspoons freshly ground black pepper; 2 Tbsps Champagne vinegar; 473 milliliters halved cherry tomatoes; 1 teaspoon Dijon mustard; 6 ears corn; 79 milliliters chopped fresh basil leaves; 0 teaspoons kosher salt; 59 milliliters extra-virgin olive oil; 118 milliliters thinly sliced red onion

Need a gluten free and vegan side dish? Fresh Corn and Avocado Salad could be a super recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 15g of fat, and a total of 222 calories. This recipe serves 6. If you have avocado, ears corn, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Ingredients you will need

Water

Corn

Equipment you will use

Pot

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.

Ingredients you will need

Vinaigrette