Another fresh summer side salad … aka dinner when I don’t want meat. The original recipe called for raw corn and cherry tomatoes, I made a few alterations.
My corn was fresh from the field and sweet. To maintain the desired crunch, I shortened the boil time to 3 minutes.
I had perfectly ripe tomatoes in the garden. I chopped the big tomatoes rather than cherry tomatoes from the store … executive decision.
Otherwise, I followed the recipe … almost.
Corn, Tomato, and Avocado Salad
Ingredients:
- 4 ears corn, blanched
- 2 large ripe tomatoes
- 1 ripe form avocado
- 2 T dices Red onion
- Lemon
- olive oil
- Dalt
- Feta crumbles
Instructions: cut cooled corn off cob, chop tomatoes,
Combine: corn, tomatoes, onion, lemon zest, lemon juice.
Add salt and olive oil to taste.
Right before serving, gently stir in avocado and too with feta.