Corn Avocado Salad With Honey Lime Vinaigrette

1. 1

   Boil a pot of water and add the ears of corn. Turn off heat after it boils, cover and cook for 4 minutes.

2. 2

   Drain pot of water and run cold water over corn. Cut off corn kernels and add to a bowl with diced red bell pepper and halved grape tomatoes.

3. 3

   Halve the avocados and score each half into small pieces. Spoon out the chunks and add to the salad. Gently mix.

4. 4

   In a separate bowl mix the oil, honey and lime together to make a vinaigrette. Add salt and pepper to taste.

5. 5

   Julienne basil leaves and toss in with salad. Add dressing to taste and let salad sit in refrigerator for at least 30 minutes so flavors blend together.

6. 6

   Note: You could also use cilantro or green onions instead of basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.