Summer Corn + Avocado Salad
INGREDIENTS
2 ears of fresh corn, kernels removed
2 persian cucumbers, cut into shape of your choice
~1/2-1 cup halved cherry tomatoes
Sliced radish (didn’t have it but would be a lovely addition)
Sliced scallion or diced red onion to taste
Finely chopped fresno chili
Big handful of basil, chopped
1/2-1 avocado, cubed
Lemon juice and/or vinegar (such as red wine, rice wine, or apple cider)
Olive oil
Sea salt
Black pepper
METHOD
In a large bowl, combine corn kernels, cucumber, tomato, radish, scallion/onion, fresno, basil, and avocado. Add a squeeze of lemon and vinegars of your choice (I did a mix of rice wine and apple cider). Drizzle with olive oil. Season with salt and pepper. Gently toss. Taste and adjust for seasoning. I like to let the salad marinade in the fridge for 10-15 minutes before serving. Enjoy!
