Recipe: Tomato Corn and Avocado Salad
Summary: Freshly picked tomatoes still warm from the garden, sweet corn, basil and avocado, this is the very definition of summer to me.
Ingredients
- 2 ears of corn, husk and silk removed
- 1 pound cherry or heirloom tomatoes
- ½ red onion, sliced thinly
- 1 avocado, halved, pitted, peeled and diced
- 2 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1 cup fresh basil
- kosher salt and pepper
Preparation time: 15 minute(s)
Number of servings (yield): 8
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