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Corn, Avocado, Tomato, and Basil Salad
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Corn, Avocado, Tomato, and Basil Salad

Course Salad, Sides
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 - 2
Author Pam - For the Love of Cooking

Equipment

  • Sharp Knife

Ingredients

  • 1 ear of corn removed from husk & cooked
  • ½ avocado diced
  • Handful of grape tomatoes diced
  • ¼ cup cucumber peeled & diced
  • Basil leaves
  • Fran's Vinaigrette to taste
  • Sea salt and freshly cracked black pepper to taste

Instructions

  • Make Fran's Vinaigrette (click link up above for the recipe). Set aside to let flavors mingle.
  • Cut the leftover (cooked) corn off 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.