Tomato, Corn & Avocado Salad

By ngaldi

Ingredients

• 1 ear 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
• 2 scallions, thinly sliced
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• coarse slat and ground pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 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, and oil to bowl. Season with salt and pepper, and toss gently to combine.