Keep refrigerated for at least an hour before serving … I'm a mom of five, wife, and cookbook author living in sunny Florida. I made a wee bit more dressing as we like things a bit saucy! By submitting this comment you agree to share your name, email address, website and IP address with Lauren's Latest. Step 1 Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated. Argh, but it was so good! Print Pin Rate. Now check your email to confirm your subscription. Cut the tomatoes in quarters. Shuck fresh corn and wrap individually in plastic wrap. It puts me in an awkward position. It’s a fresh and light side dish that screams summer! 8 minutes, turning it once. I did the corn in the air fryer, approx. Refrigerate or serve immediately. *. (originally posted 2013) I had this Corn, Avocado, and Tomato Salad recipe at a friend’s house and have been making it ever since. Corn, Avocado, and Tomato Salad is a fresh and light side dish perfect for summer BBQs and potlucks. Chill salad for an hour or two to let flavors blend. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Serve on a bed of the arugula or baby greens. I even use my kitchen blow torch sometimes to get a little char on my corn. This post may contain affiliate sales links. Loved this salad! You could use frozen corn here but why not take advantage of the fresh corn available right now. This information will not be used for any purpose other than enabling you to post a comment. That means I had to move the extras to a separate container to refrigerate. Preparation. As always with salads, try to use good quality ingredients – red juicy tomatoes, fresh corn on the cob if you can, perfectly ripe avocado, and nice fresh basil. This salad can be summed up in one word. You’re welcome. Here are a few photos I snapped of the process. Made this yesterday and it was pretty awesome! For the dressing, whisk all ingredients together until well combined. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Combine the corn, avocado, tomatoes and onion in a large glass bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Set aside to cool. Zucchini is a great veggie to add for extra nutrition while going mostly undetected. I added some fresh zucchini pieces for some crunch and a jalepena as we like a little heat. DIVIDE BETWEEN PLATES (OR PACK UP TO TAKE WITH YOU TO THE POOL, A PARTY OR THE BEACH). Like I mentioned above, I used a lot of basil in this salad. ), [adthrive-in-post-video-player video-id=”rlBH9Zps” upload-date=”2017-12-05T21:47:38.000Z” name=”Summer Corn Avocado Basil Salad” description=”Summer Corn Avocado Basil Salad is a healthy salad perfect for the hot summer months that is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers and zucchini.”]. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Pour over the salad and toss gently to mix. Just an FYI: Trader Joe’s sells frozen roasted corn which I have used in southwest salads so you could use in the recipe if you don’t have time to roast your own corn. Ingredients. Summer Herb Vinaigrette:. Scroll down to get my recipe tips and grab the printable version for your records. I shared the recipe with a friend and she made it twice in the same week! Feel free to start out with half of the amount and add more and more in as desired. 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