BEHOLD, my friends. Because today I bring you the most delicious – and SIMPLE – salad ever. Like, it’s almost embarrassingly easy. Just almost. Not to mention, it’s also stunning. And SO good. I could probably eat this every single day and die a happy person.
I mean, is there a better way to eat vegetables than this? Uh-uh. Not a chance. Truth be told: I 110% intended on sprinkling a healthy [cheese IS healthy, right?] amount of salty, crumbly feta cheese on the salad, and completely forgot. I know, who am I even? BUT: I didn’t even miss it [GASP] – this salad is just. that. delicious. It probably helps that I’m kind of obsessed with grilled corn, juicy tomatoes, and creamy avocado – you know, those three minor details that basically make this salad [along with basil, red onion, and everything else under the [summer!] sun]. And the dressing. It’s a winner. A tangy dijon vinaigrette gives this beauty a kick of flavor.
In my opinion, the BEST part about this? NO LEAFY GREENS! Just all the good stuff you pick out of your leafy green salads… amiright? I know, I’m right [just ask the sous chef – KIDDING. Sort of!]. And oh! oh! It’s still healthy. Soooo, #saladgoals.
Not to mention – I don’t know about where you live – but I’m pretty sure the mother nature just completely skipped over spring. So here we are, 90 degrees and humid, and it’s only May [wooohooo, I can’t wait to see what August has in store – said no one, ever]. And with all this hot weather, this fresh, light salad will hit the spot [and, er, a glass of crisp white wine, or two, anyone?]. Yesss, pleazzzeeeeeee.
ANYWHO, let’s get to the point here and just call this exactly what it is: a must-make summer recipe.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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- 3 ears corn shucked
- 2 cups cherry tomatoes halved
- 1 avocado thinly sliced
- 1/4 red onion diced
- 1/4 cup fresh basil chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Ingredients
Corn, Tomato, & Avocado Salad
Dijon Vinaigrette
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- Preheat your grill to 500 degrees. Once heated, grill the ears of corn for 10 minutes total, rotating once or twice during the cooking time. Let the corn cool. Once cool, cut the corn off the cob.
- In a large bowl, gently stir together the corn, cherry tomatoes, avocado, red onion, and basil.
- In a measuring cup, whisk together the olive oil, red wine vinegar, dijon mustard, garlic, salt, and pepper.
- Pour the vinaigrette over top of the salad, gently tossing it to coat.
- Serve at room temperature. Eat!
Our wine choice: Château Souverain 2016 Sauvignon Blanc. This crisp white has notes of fresh basil, lemon, lime - a refreshing white to pair with this beauteous salad.
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