Fresh Corn Salad
This summer salad will disappear quickly.Ingredients
- 6 cups dark green lettuce, preferably red leaf
- 2 ears of corn, shucked and cooked
- 1 large, ripe tomato
- 1/2 medium-sized, ripe avocado
- 1 Tbsp olive oil
- 2 Tbsp flavored vinegar
- black pepper to taste
Method
- Cut the lettuce into bite-sized pieces and soak in a large amount of cold water; allow to stand so the dirt sinks to the bottom.
- Drain the lettuce well in a colander.
- Place the lettuce in a salad bowl.
- Cut the corn off the cob and place on top of the lettuce.
- Core and dice the tomato and place on top of the salad.
- Cut the avocado in half, remove the pit and scoop out the flesh from the rind.
- Dice the avocado and place it on top of the salad.
- Chill and cover the salad until ready to serve, up to 3 hours.
- When ready to serve, drizzle oil and vinegar over the top and add black pepper to taste.