Corn Avocado Salad with Honey Lime Vinaigrette

It is incredibly hot and humid right now and I’m constantly craving something cool and refreshing. I’ve made this salad at least once a week for the past few weeks. It is a great summertime dish you could make for lunch or cook up some grilled chicken and serve this salad with it for dinner.

The longer the salad sits the better it will taste. The honey lime vinaigrette is AMAZING and is both tart and sweet–it goes perfectly with fresh corn from the farmer’s market.

First, boil a pot of water to cook your four ears of corn. Once the water is boiling add the corn, cover with a lid and turn off the heat. I only cook them for about 4 minutes since I like my corn to stay a little crisp but you can cook it to your preference. When they are done I drain the pot and also run cold water over them so they start to cool down.

Then, cut off the corn kernels by placing the corn cob in the bottom of a bowl. I find this a bit easier than on a cutting board so the corn doesn’t fly everywhere!

Cut up half a container of grape tomatoes—if they are large you can cut them in quarters otherwise you can cut them in half for bigger chunks.

At last minute, I decided to dice half a red bell pepper to add to the salad. You can really throw any vegetables into this salad and mix the vinaigrette in and everyone will love it!

Now it’s time to make the vinaigrette–the best part of the salad honestly. Squeeze 1 lime and add the juice to 2 tablespoons of olive oil (you could also use vegetable oil), 1 tablespoon of honey, and salt/pepper to taste. If you want a little more bite to the salad you could even add some minced garlic. Add salt and pepper to taste. (Kind of looks like I cracked an egg into the bowl)

 Add all the ingredients to a bowl and pour in the vinaigrette.

Finally, cut your two avocados in half and score them with a knife in both directions. Then, take a spoon and scoop out the individual pieces. *Add the avocados last so that they don’t get too smushed as you combine all the ingredients together.

This side dish is really forgiving because you can add different vegetables and it will still be delicious!

I also decided to grab some fresh basil leaves from my basil plant (Thanks Trader Joe!) and julienned them for the salad. Julienning is just a fancy word for cutting something into long thin strips 🙂 By putting pressure on the leaves and cutting them it helps to release the basil flavor and oils, which will help make your salad taste delicious!

Stack the basil leaves on top of one another (I used about 5 leaves) and roll them together from one side to the other into a little cigar shape. Cut very thin slices from the top of the roll to the bottom.

When you unroll the slices you’re left with small strips of basil! Be sure to add the basil right before serving so it doesn’t wilt too much.

If you don’t have basil around, you can definitely try cilantro or green onions. Both give your salad a little color and fresh taste!

You can serve immediately or let the vinaigrette sit on the veggies for a little while and it will be even tastier!

Some of our friends just moved into a new apartment so we went over for dinner and games. I took this salad over on Sunday night and noticed these adorable frames my friend Lauren made to hang in her kitchen. So cute!

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Yum

Corn Avocado Salad with Honey Lime Vinaigrette

Prep Time: 10 minutes

Easy summertime salad!

Ingredients

• 4 ears of corn (husked)
• 2 avocados
• Half of a red bell pepper
• 15 grape tomatoes (Half of a small container)
• 5 basil leaves
• 2 Tbsp olive oil
• Juice of 1 lime
• 1 Tbsp honey
• Salt and Pepper

Instructions

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. Drain pot of water and run cold water over corn.
3. Cut off corn kernels and add to a bowl with diced red bell pepper and halved grape tomatoes.
4. Halve the avocados and score each half into small pieces. Spoon out the chunks and add to the salad.
5. Gently mix ingredients and in a separate bowl mix the oil, honey and lime together to make a vinaigrette. Add salt and pepper to taste.
6. Julienne the basil leaves and toss in with salad.
7. Let salad sit in refrigerator for at least 30 minutes so flavors blend together.

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