Corn and Avocado Summer Salad
Corn and Avocado Summer Salad takes advantage of all the fresh summer vegetables available. It’s warm weather friendly and perfect for picnics and potlucks.
Servings: 6
Ingredients
- Dressing:
- 1 Lemon juiced. About 2 Tbs.
- 3 Tbs. Olive Oil
- Salt and Pepper to taste
- Salad:
- 2 Ears of Corn, kernels cut off the cob
- 2 Large Avocados, diced
- 1 Large Tomato,seeded and chopped, or 1 cup Grape Tomatoes Halved
- ½ Cucumber, peeled, seeded, and chopped
- ½ Bell Pepper, seeded and chopped
- ¼ of a Small Red Onion, sliced thin into half moons
- 3 Tbs. Fresh Parsley, chopped
Instructions
- Prepare salad dressing by whisking olive oil, lemon juice salt and pepper together and set aside.
- Prepare vegetable and place in mixing bowl.
- Add dressing and adjust seasonings, if needed.
- Let flavors blend for a bit.
Notes
Remember that avocados will oxidize (brown) if left for too long. The acidity of the lemon juice and tomato will help slow down the oxidation but it’s best to serve this the day that you make it.
* See directions here if you are unsure of how to dice an avocado.