Ingredients
2 ears summer corn (steamed, boiled, or grilled)
1 cup halved red or yellow cherry tomatoes
2 cups chopped cucumber, peeled if desired
¼ cup diced red onion
½ bunch cilantro, chopped
2 ripe avocados, cut into chunks
Dressing
¼ cup avocado or olive oil
1 teaspoon Zest of one lime
Juice of 1 lime
Himalayan pink or kosher salt
Ground black pepper
½ teaspoon red pepper flakes (optional)
Garnish
Fresh parsley or cilantro
Directions
1
Cook corn on the cob until tender and let cool. Cut corn kernels from cobs.
2
Place corn, tomatoes, cucumber, onion, and cilantro in a salad bowl. Toss to mix well. Add avocado chunks and toss gently.
Dressing
3
Mix oil, lime zest, and fresh juice in a small bowl. Season with salt and pepper. Add chili flakes to taste, if you like. Pour over salad and toss one more time. Garnish before serving.
Serves 4