Ingredients

The following ingredients have 4 Servings
  • 1-1½ cup corn, (grilled or boiled (about two medium ears))
  • ½ medium cucumber, (sliced in half-moon shapes)
  • 8 ounces grape or cherry tomatoes, (cut in halves (or regular size tomatoes, chopped))
  • 1 large avocado, (pitted and diced )
  • ¼ small red onion, (thinly sliced)
  • 1-2 tablespoons cilantro, (finely chopped)
  • Salt and pepper (to taste )
  • 1-2 tablespoons lemon juice
  • 1-2 tablespoons lime juice
  • 1-2 tablespoons honey
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic, (minced (or ½ teaspoon garlic powder))
  • Salt and pepper (to taste )

Instruction

  • Choose your cooking method and boil or grill the corn if using fresh corn.
  • Then use a sharp knife to remove corn kernels from the corn, and add them to a large bowl with all the other ingredients.
  • Lightly season with salt and pepper, if desired.
  • Add lemon juice, white vinegar, honey, mustard, oil, and salt in a medium bowl or jar. Whisk or shake the jar until all the ingredients have been thoroughly combined.
  • Adjust ingredients to suit taste buds - if it is too tart, add more honey - too sweet, add more lemon juice or vinegar. If you like it spicier, add more mustard.
  • Pour the dressing over the salad and mix, then serve. Or store it covered in the refrigerator for up to 3 days.