I can’t resist adding a sequel to the avocado feature—in the form of a recipe. It’s fabulous!
Fresh Corn and Avocado Salad
3 cups corn, canned or fresh (if fresh, cook corn as directed and cool)
2 cups halved cherry tomatoes
½ cup thinly sliced red onion
1 large avocado, cut into ½ in. cubes
1/3 cup fresh basil leaves, chopped
Vinaigrette
2 Tbsp white wine vinegar
1 tsp Dijon mustard
3 Tbsp extra-virgin olive oil
¼ tsp each kosher salt and black pepper
Mix this concoction together and you have one tasty dish!
Ooooh....My mouth is watering! I'll have to copy this recipe to use someday soon. Thanks!
ReplyDeleteSounds yummy! Does the vinegar keep the avocado from turning brown like lemon juice does?
ReplyDeleteYes, but you still want to eat it within a couple of hours of making it.
ReplyDelete