Fustini's Oils and Vinegars
Corn, Avocado and Tomato Salad

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Corn, Avocado and Tomato Salad

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Corn, Avocado and Tomato Salad


Submitted by Chef Christie Struck

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 olive oil
  • 1 teaspoon Great Lakes Bee honey
  • 1 tablespoon lemon juice
  • 2 tablespoons Greek yogurt (Optional: if a creamy dressing is desired)
  • 1⁄4 tsp salt

Directions

Step 1. 

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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