Serves 8 – 10
- 1 pint cherry tomatoes, halved
- 2 cups fresh or frozen corn, unthawed to room temperature
- 2 avocados, pitted, peeled and diced
- ¼ cup fresh basil, roughly chopped
- 1 tablespoon (15 ml) olive oil
- Juice of 1 lime
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 scallions, thinly sliced
Add the tomatoes, corn, avocado, basil, olive oil, lime juice, salt and black pepper to a bowl, mix until well combined. Sprinkle with additional salt and pepper, if desired and top with scallions. Serve in a bowl family style.
Tip:
When I have time I like to saute the corn in a splash of oil, salt and pepper in a hot skillet just until lightly browned to get a rustic look, then I let it cool and mix with everything else. It’s really a matter of preference, the fresh crunch of the corn uncooked is a delightful texture to pair with the creamy avocado too!