Avocado and Corn Salad

A light summer salad with a lovely Dijon vinaigrette.

Avocado and Corn Salad

Avocado and Corn Salad Ingredients:
6 ears corn
2 cups halved cherry tomatoes
1/2 thinly sliced red onion
1 large avocado, cut into 1/2-inch cubes
1 cup small fresh mozzarella balls, pat dry
1/3 cup chopped fresh basil leaves
2 tbsp. champagne vinegar
1 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
1/4 tsp. each kosher salt and freshly ground black pepper

In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.

Meanwhile, combine tomatoes, onion, avocado, mozzarella balls, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.

Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Serve with:
Kunde Family Winery Chardonnay