Corn-Avocado Salad

Amarante

Fri, Mar 08 2024, 9:35 am

This was a nice version of a corn salad. I roasted some frozen corn.

This is a nice salad for Shabbos lunch as it can be made ahead of time and avocado added if you have precut the avocado and stored well

Corn-Avocado Salad

Excerpt From: - Southern Living Annual Recipes

MAKES 12 SERVINGS

HANDS-ON 20 MIN.
TOTAL 1 HOUR

Chill salad up to 24 hours ahead before adding the avocado.

2 cups fresh corn kernels (about 4 ears)
1 Tbsp. olive oil
3 lb. 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 - can sub mild vinegar like Apple Cider, Rice of Sherry
1/4 cup extra virgin olive oil
1 large shallot, finely chopped
2 tsp. country-style Dijon mustard
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 avocados, chopped
1 (1-oz.) package fresh basil leaves, torn

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.