Fresh Corn and Avocado Salad

Name: Fresh Corn and Avocado Salad Recipe
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 6 ears of sweet corn; 2 cups cherry tomatoes (halved); 1/2 cup thinly sliced red onion; 1 large avacado (cut into cubes); 1/3 cup fresh basil leaves (chopped); 2 Tbsp. champagne vinegar; 1tsp. Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 tsp. kosher salt; 1/4 tsp freshly ground black pepper

Minutes to Prepare: 30

Number of Servings: 6

Ingredients

6 ears of sweet corn2 cups cherry tomatoes (halved)1/2 cup thinly sliced red onion1 large avacado (cut into cubes)1/3 cup fresh basil leaves (chopped)2 Tbsp. champagne vinegar1tsp. Dijon mustard1/4 cup extra virgin olive oil1/4 tsp. kosher salt1/4 tsp freshly ground black pepper

Directions

Cook the corn by boiling 3-5 minutes. Place in cold water to cool. While corn is cooling combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine vinegar, dijon mustard, olive oil, salt and pepper, whisking until well blended. Cut corn off of the cb and add to large bowl. Top with vinagrette in small bowl. Toss and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user MADDIE1958.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 280.7
Total Fat: 16.1 g
Cholesterol: 0.0 mg
Sodium: 51.8 mg
Total Carbs: 34.6 g
Dietary Fiber: 6.8 g
Protein: 5.9 g

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