Corn and Avocado Salad

You may also use kernels from 4 ears of corn. Boil in lightlty salted water until nearly tender, about 3 minutes.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 2  cups frozen corn, thawed
• 1⁄2 medium red onion, diced
• 3  plum tomatoes, diced
• 1⁄2 cup  chopped fresh cilantro
• 1 -2  jalapeno, seeded and minced
• 1  avocado, cut into chunks
•  kosher salt
• 1⁄4 cup lemon juice (about 2 lemons)
• 1⁄2 teaspoon kosher salt
• 1⁄3 cup extra virgin olive oil

Directions

1. In a small bowl, whisk together the lemon juice and 1/2 teaspoon kosher salt. Drizzle the olive oil in a fine stream into the bowl while whisking to combine.
2. Mix together the corn, onion, tomatoes, cilantro, and jalapenos in a medium bowl. Toss to combine. Add the avocado and drizzle with the dressing. Sprinkle with additional salt to taste and mix gently.