Summer Corn Avocado Basil Salad is a sound serving of mixed greens ideal for the sweltering summer months that is loaded up with new corn, ready avocados, sweet basil, cherry tomatoes, peppers and zucchini.
Like I referenced above, I utilized a ton of basil in this serving of mixed greens. Don't hesitate to begin with half of the sum and include increasingly more in as wanted. However, in the event that you were me, you'd love basil as much as I do and simply include the entire sum.
There is new zucchini in this serving of mixed greens and you won't taste it! Zucchini is an extraordinary veggie to include for additional sustenance while going generally undetected.
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Ingredients
- 3 ears corn
- 1 orange pepper diced
- 1 large zucchini diced
- 2 ripe avocados diced
- 16 oz. roasted red peppers chopped
- 10 oz. golden cherry tomatoes halved
- 10 oz. cherry tomatoes halved
- .66 oz. container basil chopped
for the dressing:
- 1/4 cup apple cider vinegar recommended: Simple Truth Organics
- 1/4 cup olive oil recommended: Kroger
- 1 clove garlic finely minced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground pepper
Instructions
- Shuck fresh corn and wrap individually in plastic wrap. Microwave all three for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. Set aside to cool. Chop fresh ingredients and add to a large bowl. Cut kernels off of the cob and add to salad.
- For the dressing, whisk all ingredients together until well combined. Pour over salad and toss. Refrigerate or serve immediately.
For more detail : bit.ly/2Zocqog
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