If you love Corn and Avocado then you will absolutely love the Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!
[recipe servings=4 time=11 Minutes difficulty=easy]
[recipe-ingredients]
4 Ears Corn, Kernels Sliced from the Cob
1 Avocado, Diced
1 Large or 2 Small Tomatoes, Diced
2 Cups Baby Arugula
1 Lemon, Zested and Juiced
2 Tablespoons Olive Oil
Fresh Basil, Minced
Salt and Pepper, to Taste
[/recipe-ingredients]
[recipe-directions]
- Place the
corn kernels in a microwave-safe bowl and microwave for 1 minute to
soften. Alternately, you can cook the corn on the cob in a pot of boiling
water for 3 minutes, then drain and cut the kernels off the cobs. - Whisk
together the olive oil, lemon juice, zest and a pinch of salt and pepper
in a serving bowl. - Add the
corn, avocado, tomatoes and arugula and toss to coat. Top basil.
[/recipe-directions]
[/recipe]
