Corn and Avocado Summer Salad¶

Serves	Total Time
6	0 minutes

Ingredients¶

• 1 lbs heirloom cherry tomatoes
• 3 each ears of corn
• 2 each avocados
• 0.5 each red onion
• 0.5 cup (21 g) cilantro
• 2 each garlic cloves
• 2 Tbsp (25 g) extra virgin olive oil
• some lime juice
• 1 tsp sea salt
• 0.75 tsp table salt
• 0.5 tsp (2 g) black pepper

Cookware¶

• 1 large salad bowl

Instructions¶

Step 1¶

In a large salad bowl, combine heirloom cherry tomatoes (halved, or large diced heirloom tomato), cooked and shucked ears of corn (cut off the cob), diced avocados, thinly sliced red onion, chopped cilantro (½ small bunch), and pressed or finely minced garlic cloves.

Step 2¶

Drizzle the top with extra virgin olive oil, freshly squeezed lime juice, sea salt (or table salt), and black pepper. Toss the salad gently until combined and serve.

Source¶

• Applied Kitchen