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Fresh Corn and Avocado Salad Recipe

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This recipe for Fresh Corn and Avocado Salad, by , is from The Zima Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Karas King

Category:
Category:

Ingredients:  
Ingredients:  
6 ears corn
2 cups halved cherry tomatoes
1/2 cup thinly sliced red onion
1 large avocado, cut into 1/2-in. cubes
1/3 cup chopped fresh basil leaves
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions:
Directions:
Step 1 In a large pot of boiling water, cook corn until warmed through, 3 to
5 minutes. Rinse with cold water until cool.

Step 2 Meanwhile, combine tomatoes, onion, avocado, and basil in a large
bowl. In a small bowl, combine remaining ingredients to make the vinaigrette,
whisking until blended.

Step 3 Cut corn kernels off cobs and add to salad, then pour in vinaigrette
and toss gently to combine.

Step 4 Note: Nutritional analysis is per serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Nutritional Information
● Calories 245, ● Caloriesfromfat 62%, ● Protein 4.5g,
● Fat 17g, ● Satfat 2.5g, ● Carbohydrate 25g,
● Fiber 4.4g, ● Sodium 92mg, ● Cholesterol 0.0mg.

 

 

 

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