Fresh Corn and Avocado Salad

This one screams summer and the versatility is just so great! You can make a really substantial and easy lunch by shredding up some rotisserie chicken and adding it to the salad, spice it up with blackened shrimp, be a little bad and use tortilla chips to scoop this into your mouth for a snack, make this an excellent side to accompany grilled flank steak with a cilantro chimichurri sauce, or just enjoy it all by itself for a light lunch. See? LOTS of options with this and corn is so good throughout the summer!!

Fresh Corn and Avocado Salad

By Lindsay Gosselin Serves: 2 Prep Time: 10 minutes Cooking Time: 0 minutes

Ingredients

• 2 ears of corn, husks removed
• 1 avocado
• 2 tbsp cilantro, chopped
• 1 lime
• 1 tbsp extra virgin olive oil
• 1 pinch salt

Instructions

1

Using a shallow bowl, stand one ear of corn up in the middle of the bowl and run your knife down the sides to remove the kernels into the bowl (this ensures that your corn kernels don't end up throughout the entire kitchen floor!). Repeat with the second ear of corn.

2

Halve the avocado, remove the pit, dice, and scoop out the flesh into the same bowl.

3

Halve the lime and squeeze the fresh lime juice on top of the avocado. Add the cilantro, olive oil, a pinch of salt and gently toss to combine. Enjoy!

Notes

Fresh corn is absolutely the best in this recipe but you can substitute frozen corn if needed. I'd then add something with a crunchy texture to balance it out... maybe some diced red onion.