Avocado and Corn Salad

Every year in the spring, Trader Joe’s sells potted basil plants for about the same price as a pack of fresh cut basil. I buy one and stick it in a large plant pot that sits outside our front door, and providing I can dissuade the snails, it produces fresh leaves for about 6 or 7 months.

This is a hearty, robust salad which works as a main or a side salad, and just begs for plenty of fresh basil. I particularly like it as a soft taco or sandwich filling.

2 tbsp orange muscat champagne vinegar
2 tblsp olive oil
2 cloves of garlic, crushed
small shake of cayenne pepper

3 cups frozen sweet corn kernels, defrosted
2 ripe medium sized avocados
1 tbsp fresh lemon juice
black olives
1/3 cup finely chopped red onion

1 red pepper, seeds and stem removed, flesh diced
½ cup fresh basil leaves, torn
1 head romaine lettuce, shredded

Cut the avocado in half through the stem end and twist to separate. Hold the half with the stone in your left hand, and whack the stone with the middle of the knife blade so you can twist the stone out of the flesh. Cut the flesh into cubes, and use a spoon to scoop the cubes out of the skin.

Whisk all dressing ingredients together, then add salad ingredients and toss to coat. Serve within an hour or so such that the avocado doesn’t have a chance to go brown.


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