Corn and Avocado Salad is a crisp and fresh way to use summer’s bounty of produce. Use the freshest you can find, preferably from your garden if you have it!
Corn and Avocado Salad
- 3 to 4 ears fresh corn on the cob
- 12-ounces small tomatoes
- 8-ounces fresh mozzarella balls*
- 10 basil leaves
- 1 large avocado
- ¼ cup lemon juice
- ¼ cup avocado or olive oil
- 1 Tbsp garlic, minced
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Shuck the corn, and cut the corn kernels off of the cobs, transfer to a large non-reactive bowl.
Wash and dry tomatoes, cut into quarters, add to the corn.
Drain the mozzarella and add in. *Preferably buy “pearl” size, if it is bigger balls, cut into small, bite size pieces.
Stack the basil leaves, roll up and thinly slice, then finely chop, add to salad.
Add lemon juice, oil, garlic, salt and black pepper to a bowl. Use a fork to whisk till combined. Drizzle over salad, toss gently to combine.
Wash and dry avocado, cut in half and remove pit. Dice up avocado, add into salad, stirring in gently.
Chill until serving time.
Best eaten within 24 hours.