Summer Tomato Corn Salad

Looking for a juicy, vibrant salad that tastes like sunshine? This recipe is perfect to bring to a bbq or to add a fiber rich side to your next dinner.

Serves: 4–6
Prep time: 15–20 minutes

Ingredients

• 2 cups cherry tomatoes, halved (or use heirlooms, chopped)

• 2 ears fresh corn, kernels sliced off (raw or lightly charred)

• 1 ripe avocado, diced

• ¼ cup green onion, thinly sliced or diced

• Juice of 1–2 limes (to taste)

• 2–3 tbsp olive oil

• ¼ cup fresh chopped herbs (cilantro, basil, mint, or a mix)

• Sea salt & freshly ground black pepper, to taste

• ¼ cup crumbled feta cheese (optional)

Instructions

1. In a large bowl, combine the halved tomatoes, corn kernels, green onion, and avocado.

2. Drizzle with lime juice and olive oil. Gently toss to coat, being careful not to mash the avocado.

3. Stir in fresh herbs, and season with salt and pepper to taste.

4. If using, sprinkle crumbled feta on top just before serving.

5. Serve immediately, or chill for 15 minutes to let the flavors meld.

Tips:

• For extra depth, grill the corn until slightly charred before cutting off the kernels.

• Add a pinch of chili flakes or sliced jalapeño for some heat.

• Leftovers are great scooped onto greens or wrapped in tortillas.