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fresh corn and avocado salad


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  • 6 ears corn, husked
  • 2 c halved cherry tomatoes
  • 1/2 c thinly sliced red onion
  • 1 large avocado, pitted, peeled and cut into 1/2 inch cubes
  • 1/3 c chopped basil leaves
  • 2 tbsp vinegar
  • 1 tsp dijon mustard
  • 1/4 c evoo
  • 1/4 tsp each salt and pepper


Servings 6


Step 1

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. drain and rinse under cold running water until cool. Meanwhile, combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, whisk vinegar, mustard, oil, salt and pepper until blended. cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.


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