Ingredients
Units
Scale
- 1 large ear of corn, husked, and skin removed
- 2 pints of grapes tomatoes, cut in half
- 1 avocado, diced in cubes
- 2 scallions, thinly sliced
- 1 1/2 – 2 tablespoons lime juice
- 1 tablespoon grapeseed oil
- Dash of salt and pepper
Instructions
- Stand the ear of corn in a large bowl and/or in the hole of a Bundt pan; with a sharp knife, carefully slice downward to remove the corn kernels. Discard the corn cob.
- Cut the tomatoes in half and/or quarter them if they’re large. Cut your avocado into cubes. Thinly slice your scallions.
- Juice your lime. The best way to get more juice out of your citrus is to microwave for them for at least 20 seconds.
- Add your tomatoes, avocado, scallions, lime juice, and oil to the bowl. Stir together gently, so as not to smoosh the avocado any. Sprinkle with a dash of salt and pepper.
- Enjoy! This salad is best served fresh, but as noted, it can stay for up to 3-4 days in the refrigerator.
- Prep Time: 5
- Category: Salads