We make this delicious corn and tomato salad on repeat every spring and summer and what better way to fancy it up than put it in an avocado bowl…
Here’s the recipe to make this salad yourself.
Summer Corn and Tomato Avocado Bowls
1 cup of mozzarella balls
1 cup of mixed red and yellow cherry tomatoes
6 basil leaves
2 ears of corn
1 tablespoon of butter
1 tablespoon of olive oil
1 tablespoon of white vinegar
Salt and pepper to taste
Cut the corn off the cobs and sauté them in 1 tablespoon of butter until they begin to brown. Set aside to cool.
Dice the mozzarella balls and cherry tomatoes into fourths and toss into a bowl. Ribbon the basil and roughly chop the scallions.
Mix the olive oil with the vinegar, salt and pepper. Whisk together until combined. Toss everything together in the dressing and let sit for 10 minutes.
Cut your avocados and spoon out the top for a larger bowl shape (dice the scooped out avocado into the salad).
Spoon a large scoop of salad into each avocado, letting it spill out over the sides. Add a pinch more of salt on top. Grab a spoon and scoop out a piece of the avocado with each bite.
My favorite summer salad, enjoy!