Corn-Avocado Salad

Southern Living
Corn-Avocado SaladRecipe
Photo: Brown Cannon III; Styling: Vanessa McNeil Roccio
Chill salad up to 24 hours ahead before adding the avocado.
Makes 12 servings


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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


Hands-on: 20 Minutes
Total: 1 Hours

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.

Created date

April 2013