For those of you who follow me on Instagram you probably already saw the picture of this delish salad. It is quite possibly the perfect summer salad. Ooozing with all the fresh flavors of summer- crispy corn, juicy heirloom tomatoes, creamy avocado and sweet basil. This might just become my go-to summer salad. Nothing has to be pre-cooked and it was so easy to whip together! We served ours with crab cakes and it was in my humble opinion an amazing meal! It would also pair great with chicken, shrimp, fish, or anything your heart desires. Make this light and tasty salad, I promise you will love it!
Tomato Corn and Avocado Salad - adapted from Martha Stewart
Ingredients
3 ears corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
3 scallions, thinly sliced
2 tablespoons fresh lime juice (one lime juiced)
1 tablespoon vegetable oil, such as safflower (I used Olive Oil)
Fresh julienned Basil
Coarse salt and ground pepper
Directions
1.Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, basil, and oil to bowl. Season with salt and pepper, and toss gently to combine