This fresh corn and avocado salad is inspired by one of David Lebovitz’s recipe which I was wowed by it when he posted a photo of it at his Instagram. No surprise there if you’re my regular reader because I bet you’ve seen quite a few of my adaptation from his recipes. This salad is super easy to make as you don’t need to cook anything except the hard boiled egg which you can easily skip but I won’t if I’m you. Hehe.
This is NO ordinary salad because I learned 3 valuable lessons from it. One, being that I didn’t know raw corns are consumable because I’ve only eaten cooked corns all my life, two… having only recently experimented with zucchini, I found out it can be eaten raw too (okay, it may sound shallow to you but here in Malaysia, zucchini is not a food staple) and lastly, adding shallot to vinaigrette is awesome!
1/4 the zucchini and cube it. For the tomato and cherry tomatoes, deseed them and slice. Shuck and wash the fresh corn. Then remove the corn kernels from the cob; (here’s how you do it).
For the avocado, once you have the flesh, cube it. Learn how to cut and remove avocado flesh here. In the background are sliced hard boiled eggs and basil. To make hard boiled eggs, boil the egg in boiling water for about 10-12 minutes.
Once you chopped up everything, put them in a serving bowl and add freshly ground black pepper. Prepare the vinaigrette as shown in the recipe below. Then add it to the salad and mix well. Add salt and more pepper if necessary and lastly top with basil leaves.
I shared this salad with my mom and she said yum! The salad dressing is not overpowering except for the shallot flavor which I really love. I also love the crunchiness of the fresh raw corn. So good. I will skip the basil next time because I don’t fancy them here. Overall, it was a delicious salad. Try it and let me know if you like it. 🙂
Fresh Corn & Avocado Salad
Adapted from David Lebovitz
1 ripe avocado, cubed
1 ear corn, shucked and washed
1 medium sized tomato, deseeded and cubed
2 cherry tomatoes, deseeded and sliced
1 hard boiled egg, sliced
1/4 length of zucchini, cubed
small handful of basil, roughly chopped (reserved some leaves for garnish)
freshly ground black pepper
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard
1 small shallots, peeled and minced
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Note: If you don’t fancy uncooked corn, you can grill or steam it
1. Place avocado, fresh corn kernels, tomato, cherry tomatoes, hard boiled egg, zucchini and basil in a serving bowl. Add freshly ground black pepper.
2. Place apple cider vinegar, Dijon mustard, shallots, salt and olive oil in a small bowl and whisk until everything is mixed together.
3. Pour the vinaigrette dressing onto the salad and mix together. Add salt if necessary. Garnish with few pieces of basil leaves. Serve at room temperature.