Corn Avocado Salad

A chilled avocado-filled salad perfect for a potluck.

Makes 8

Ingredients

• 1 large corn on the cob
• 5 oz. avocado, diced
• 1.5 cup cucumbers, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp diced red onion
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• fresh black pepper to taste

Directions

1. In a large pot, steam corn for 10-15 minutes. Next cut off the kernels using a large knife.
2. Dice avocado, cucumbers, tomatoes, and red onion on a cutting board.
3. In a large bowl, mix the corn with diced veggies then toss with olive oil, lemon juice, salt and pepper.
4. Chill in the fridge for 1 hr before serving.