Avocado Corn Salad

Easy, versatile and delicious.  What more can you ask for?  A “go to” summer salad for us!  Perfect with tacos, burgers and pretty much anything on the grill.

Serves 6

Ingredients:

Salad:

4 ears corn

Olive oil

Kosher salt

Black pepper

4 avocados, pit removed and diced

1 shallot, minced

2 garlic cloves, minced

Dressing:

2 Tbsp honey

2 Tbsp olive oil

Zest and juice of 1 lime

Kosher salt and black pepper, to taste

1/2 cup fresh herbs

Directions:

Drizzle corn with olive oil and sprinkle with salt.  Massage into corn until well covered.

Heat a grill over medium heat.  Cook corn for 15 minutes, turning once midway through.

While corn is cooking, prepare remainder of salad.  Mix chopped avocados, shallot and garlic in a medium bowl.  Set aside.

Prepare dressing by whisking together all ingredients.  Set aside.

Remove corn from grill and let cool slightly.

Shave kernels off of cob and add to avocado  mixture.  Drizzle dressing over top and gently toss.  Plate on serving platter.  Garnish with extra fresh herbs or microgreens.