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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chill salad up to 24 hours ahead before adding the avocado. Ingredients:
2 cups fresh corn kernels (about 4 ears) |
1 tablespoon olive oil |
3 pounds assorted small heirloom cherry or pear tomatoes, halved |
1 english cucumber, sliced into half moons |
1 cup thinly sliced radishes |
1/3 cup champagne vinegar |
1/4 cup extra virgin olive oil |
1 large shallot, finely chopped |
2 teaspoons country-style dijon mustard |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 avocados, chopped |
1 (1-oz.) package fresh basil leaves, torn |
Directions:
1. Preheat oven to 450°. Toss corn with 1 Tbsp. olive oil, and spread in a single layer in a jelly-roll pan. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.
2. Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.
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