With the temperature dropping (a little), we have moved our dining outdoors. That means Bowen is on the grill, and I am whipping up my favorite side dish, Tomato, Corn, and Avocado Salad. I started making this salad this summer when Natalie Mason posted it on her blog Designer Bags and Dirty Diapers. I paired it with the round serving bowl and serving pieces to create the perfect outdoor ambiance!
Tomato Corn Avocado Salad
3 ears corn (husk and silk removed)
2 pints cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and diced
3 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
Coarse Salt and Ground Pepper
Fresh julienned Basil
Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, basil and oil to bowl. Season with salt and pepper, and toss gently to combine. Enjoy!