The great thing about recipes like this is that it’s VERY versatile!

You can add more or less of any ingredient to suit your personal tastes, and it’ll turn out just the way YOU like!

Happy SUMMER Salad season, CRUSHers!Makes about 6 servings

Ingredients:

• 4 ears fresh sweet corn, husk removed, cleaned
• 2 ripe avocados, diced
• 2 cups cherry or grape tomatoes, halved
• 2 crisp cucumbers, sliced
• 2 Tbsp fresh basil, or parsley leaves, chopped
• 1/2 red onion, sliced thin

Tangy Dressing:

• 4 Tbsps extra virgin olive oil
• 1 large fresh lemon, juiced
• 2 tsps raw honey
• 2 cloves fresh garlic, pressed
• 1/4 tsp each, sea salt and freshly ground black pepper or to taste

Instructions:

In a small glass bowl whisk together all of the salad dressing ingredients. Refrigerate until ready to use.

Bring a large pot with salted water to a rolling boil. Add in corn cobs and simmer uncovered for about 3-4 minutes just until corn color deepens.Immediately place corn cobs into a cold ice bath of water to stop the cooking process. Remove from the ice bath, then set cobs on towels to air dry a bit.

Place corn on a cutting board, then slice the corn kernels from the cob. In a large bowl combine corn with avocado, tomatoes, cucumber, red onion, and basil.

Just before serving, drizzle with your homemade tangy dressing and very gently toss to combine.

Enjoy!

❤Rachel

Fresh and Clean Avocado Corn Chopped Salad

Category Salads

Ingredients

• 4 ears fresh sweet corn, husk removed, cleaned
• 2 ripe avocados, diced
• 2 cups cherry or grape tomatoes, halved
• 2 crisp cucumbers, sliced
• 2 Tbsp fresh basil, or parsley leaves, chopped
• 1/2 red onion, sliced thin

Tangy Dressing:

• 4 Tbsps extra virgin olive oil
• 1 large fresh lemon, juiced
• 2 tsps raw honey
• 2 cloves fresh garlic, pressed
• 1/4 tsp each, sea salt and freshly ground black pepper or to taste

Instructions

1. In a small glass bowl whisk together all of the salad dressing ingredients.
2. Refrigerate until ready to use.
3. Bring a large pot with salted water to a rolling boil.
4. Add in corn cobs and simmer uncovered for about 3-4 minutes just until corn color deepens.
5. Immediately place corn cobs into a cold ice bath of water to stop the cooking process. Remove from ice bath, then set cobs on towels to air dry a bit.
6. Place corn on a cutting board, then slice the corn kernals from the cob.
7. In a large bowl combine corn with avocado, tomatoes, cucumber, red onion, and basil.
8. Just before serving, drizzle with your homemade tangy dressing and very gently toss to combine.

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