Corn, Avocado, Tomato, and Basil Salad
I was craving something healthy for lunch last week and I went in search of what I had on hand. I found one ear of corn leftover from our dinner the night before, an avocado, some grape tomatoes, a bit of cucumber, and some basil. I tossed it all together with leftover Fran’s Vinaigrette that I had in the fridge. The salad took five minutes to throw together and was tasty fresh, healthy, and delicious. It was a terrific combination of flavors, textures, and colors. This salad was perfect for lunch but if you doubled or tripled the ingredients, it would be a great side dish for lunch or dinner.
How to Make a Corn, Avocado, Tomato, and Basil Salad
Make Fran’s Vinaigrette. Set aside to let flavors mingle.
Cut the leftover (cooked) corn off of the cob with a knife; place it into a bowl. Add the diced avocado, tomatoes, cucumber, and basil leaves. Drizzle the top with some Fran’s Vinaigrette, to taste, and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.
I have EVERYTHING for this salad. Gotta make it for the lunch. Thanks for sharing, Pam.
Sounds delicious! And I have all the ingredients and can make it for lunch tomorrow!
What delicious salad Pam !
Love the look of this salad 🙂
I love salads, especially changing it up from the regular leafy greens! I’m definitely making this this week – thanks for sharing! Pinned 😀
no joke, my most-often-used ingredients the past few months have been corn, tomatoes, avocados, cukes, and basil. this is awesome.
With summer winding down, I think we all find ourselves craving more salads than ever!
Wonderful combination of summer ingredients to make a delicious looking salad.
We always have corn on hand lately, so this is definitely a great clean-out-the-fridge salad!
I use this as a “dip.” Serve with the chips shaped like little bowls. It’s always a hit.