We had a barbeque and grill some corn-on-the-cob. We had leftover corn, so off to the internet I went.This salad was perfect summer salad.
Grilled Corn, Avocado and Tomato Salad
Serves 2
1 large ear of grilled Sweet Corn, cooled
2 fresh Tomatoes
1 ripe Avocado
3 Tablespoons Olive Oil
1/4 Cup Balsamic Vinegar
1 Tablespoon minced Fresh Basil
1/3 cup crumbled Feta Cheese or Blue Cheese
Cut corn from the cob. I use an angel food or Bundt cake pan. I put the corn end into the hole in the pan and then I cut the corn down the cob. The corn falls into the pan and not all over the kitchen.
Dice the tomatoes. I like to peel them by placing the whole tomato into boiling water until the skin feels loose. It will take about 5 minutes.
Dice the avocado. Cut the avocado in half the long way. Twist to make the two sides come apart. To remove the pit, hit the pit with a sharp knife to embed about ¼ inch of the knife blade into the pit. Twist the knife one direction and the avocado in the other direction and the pit will come free. To remove pit from the knife, push down on the pit from the dull side of the knife. Cut the flesh into dice with a knife while in still the skin, and then spoon out.
Combine the corn, tomatoes, and avocado together into a serving bowl.
Drizzle with olive oil and vinegar, use depending on your taste.
Toss to combine.
Sprinkle with basil and feta cheese.
**My friend likes to use Dairy Keen Ranch Dressing instead of the Oil and Vinegar
Gluten free as written, to make Dairy Free leave off the cheese.
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