I was craving something healthy for lunch last week and I went in search of what I had on hand. I found one ear of corn leftover from our dinner the night before, an avocado, some grape tomatoes, a bit of cucumber, and some basil. I tossed it all together with leftover Fran’s Vinaigrette that I had in the fridge. The salad took five minutes to throw together and was tasty fresh, healthy, and delicious. It was a terrific combination of flavors, textures, and colors. This salad was perfect for lunch but if you doubled or tripled the ingredients, it would be a great side dish for lunch or dinner.
How to Make a Corn, Avocado, Tomato, and Basil Salad
Make Fran’s Vinaigrette. Set aside to let flavors mingle.
Cut the leftover (cooked) corn off of the cob with a knife; place it into a bowl. Add the diced avocado, tomatoes, cucumber, and basil leaves. Drizzle the top with some Fran’s Vinaigrette, to taste, and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Serve and enjoy.