Corn, Tomato and Avocado Salad

Fresh Corn, Tomato, Avocado and Basil Salad
Four to six side salads

  • 2-3 ears of fresh corn
  • 2 cups (350g) cherry tomatoes (or 2 cups fresh tomatoes, diced)
  • 1 ripe avocado
  • 1/2 cucumber, peeled and seeded
  • 1/2 small red onion or sweet onion, chopped
  • 1 cup (75g) loosely packed chopped fresh basil (see notes)
  • Freshly ground black pepper

2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1-2 small shallots, peeled and minced (1-2 tablespoons) or use onion
1 teaspoon sea or kosher salt
6 tablespoons (90ml) extra-virgin olive oil

1. Shuck the corn and remove it from the cob. (Fresh corn is great raw in salads.)

2. Remove any stems and slice the cherry tomatoes in half.

3. Peel the avocado, remove the pit, and dice the flesh. Cut the cucumber into similar sized cubes.

4. Put the corn kernels, tomatoes, avocado, cucumber, and basil into a serving bowl and season with freshly ground black pepper.

5. In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary.

Serving and storage: The dressed salad can be served right away or in a few hours. (It can be stored in the refrigerator or at room temperature, but should be served room temperature.) It’s best the same day it’s made.

Notes:  You can add other things to what I’ve suggested here: Raw peppers (sweet or hot), small diced zucchini or yellow squash, or swap out another herb for the basil, such as flat leaf parsley, tarragon, dill, chives, or oregano, to taste. Coarsely chopped pitted olives would work well, either green or black, as does crumbled feta cheese or goat cheese.

If you want to make it a main course, bite-sized pieces of cooked chicken,  peeled hard-cooked eggs, or smoked tofu could be added.

Adapted from David Liebovitz