Corn, Avocado and Tomato Salad
Corn, Avocado and Tomato Salad
Submitted by Chef Christie Struck
Salads
Ingredients
- 1 cup colorful tomatoes, halved
- 2 ears of corn, roasted or boiled and cut off the cob
- 1 avocado, cubed
- 1 small pepper, sliced into rings (optional, only if you like spicy)
- 3 tablespoons Fustini's Basil Crush olive oil
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoons Greek yogurt (Optional: if a creamy dressing is desired)
- 1⁄4 teaspoon salt
Directions
- Put all the veggies into a large bowl. Add olive oil, hone lemon juice, Greek yogurt (optional) and salt in a medium bowl and whisk together. Pour dressing over vegetables and mix gently.
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