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Corn, Tomato and Avocado Salad

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“A great summertime salad using fresh corn and tomatoes. The salad uses bibb lettuce but try arugula if it's available to you. If mizithra is not possible use a hard ricotta salata or parmesan.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Shuck the corn and blanch in boiling water for 2 minutes; drain and cool in an ice bath; remove kernels and set aside.
  2. Whisk oil, vinegar, sugar, salt and pepper together until oil is emulsified; mix the corn, tomatoes and basil; drizzle with half the dressing and toss to coat; gently fold in avocado.
  3. Toss lettuce with the remaining dressing; plate the lettuce and top with the vegetables; sprinkle with cheese and serve immediately.

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