1 1/2 cups fresh or frozen corn, thawed
2 small avocados, diced
1 1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
2 tablespoons chopped fresh basil
1/3 cup crumbled feta cheese
1/2 red onion, sliced
1 tablespoon butter or ghee
The dressing
3 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon Italian seasoning
A pinch of salt
1 tablespoon water
1 teaspoon honey, optional
DIRECTIONS
1. To make your salad dressing: Whisk together 3 tablespoons of olive oil, water, lime juice, Italian seasoning, honey and salt in a small bowl, set aside.
2. Cook corn in a skillet with 1 tablespoon butter for 3 – 4 minutes stirring regularly, until tender.
3. Pour corn into a large salad bowl or shallow plate, allow to cool for a couple of minutes and combine with avocado, tomatoes, cucumber, red onion, feta, and basil. Refrigerate until ready to serve.
4. Just before serving, drizzle the corn salad with the dressing and sprinkle with extra feta cheese and basil if you want. Enjoy!
FULL RECIPES
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