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Corn, Avocado, Tomato, and Basil Salad

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.

Corn, Avocado, Tomato, and Basil Salad

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.

Corn, Avocado, Tomato, and Basil Salad

 

Corn, Avocado, Tomato, and Basil Salad

 

Yield: 1-2

Total Time: 5 minutes

Ingredients:

1 ear of corn, removed from husk & cooked
1/2 avocado, diced
Handful of grape tomatoes, diced
1/4 cup cucumber, peeled & diced
Basil leaves
Fran’s Vinaigrette, to taste
Sea salt and freshly cracked black pepper, to taste

Directions:

Make Fran’s Vinaigrette. Set aside to let flavors mingle. (Click on the link up above for the recipe).

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.

 

Recipe and photos by For the Love of Cooking.net

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10 Comments

  1. I love salads, especially changing it up from the regular leafy greens! I’m definitely making this this week – thanks for sharing! Pinned πŸ˜€

  2. no joke, my most-often-used ingredients the past few months have been corn, tomatoes, avocados, cukes, and basil. this is awesome.

  3. With summer winding down, I think we all find ourselves craving more salads than ever!

  4. We always have corn on hand lately, so this is definitely a great clean-out-the-fridge salad!

  5. I use this as a “dip.” Serve with the chips shaped like little bowls. It’s always a hit.