Cob Salad of Corn, Avocado and Tomato with Basil Oil
This is one of our most popular salad recipes ever — summer in a bowl! To make it go further, add 1-2 cups cooked quinoa too. To make Chicken Cob Salad, shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad.
Salads & Sides
Quick & Easy
1 1/2 cups corn kernels, cooked, or thawed if frozen
4 tomatoes, cored and cut into wedges
1 large just-ripe avocado, cut in chunks
2 tbsp finely chopped red onion
2 spring onions, thinly sliced
1/2 tsp salt
freshly ground black pepper
Toss all ingredients together and season to taste.
Serve with meat or poultry.
Prepared salad can be stored in the fridge for up to 2 hours. Return to room temperature before serving. For longer storage add the avocado at serving time.