Corn, Tomato And Avocado Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 1 ear of corn, shucked
• 1 tablespoon olive oil
• 1 1/2 teaspoons sherry wine vinegar
• 1 pinch sugar
• coarse salt
• fresh ground black pepper
• 1 small yellow tomatoes, cut into 1/4 inch dice
• 1 small tomato, cut into 1/4 inch dice
• 2 tablespoons fresh basil, chopped
• 1 small avocado, cut into 1/4 inch dice
• 2 cups bibb lettuce, torn into bite sized pieces
• 1 ounce mizithra cheese, grated

Recipe

• 1 shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
• 2 whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
• 3 toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.