raw corn, tomato and avocado salad

during the summer, it's difficult for me to get the same high vegetable intake that i get in the fall and winter months. my favorite way to eat vegetables is to roast them until they are brown and crispy. cauliflower, broccoli and brussels sprouts roasted in a 450 degree oven don't exactly scream summer to me. luckily, i found a way to enjoy a healthy, colorful + delicious salad that requires no oven at all. it looks and tastes like summer in a bowl.

raw corn, tomato and avocado salad with basil oil dressing 

3 ears of corn 
1 pint of cherry tomatoes 
1 large avocado 
1/4 cup olive oil 
juice of half a lemon 
pinch of salt and pepper 
1 clove of garlic 
1 small shallot 
big handful of fresh basil
    shuck the corn, cut the kernels off with a large knife + place in a large bowl. cut cherry tomatoes in half, add to bowl + set aside. in a food processor, puree garlic, shallot, basil, salt + pepper. gradually add in the olive oil and lemon juice until all ingredients are incorporated. serve corn + tomato in a bowl, add chopped avocado right before serving (to avoid browning) + drizzle the basil oil dressing over the top.

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