Fresh Corn and Avocado Salad

Ingredients

• 1 large avocado cut into 1/2-in. cubes
• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons champagne vinegar 
• 2 cups cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 6  ears corn 
• 0.3 cup basil leaves fresh chopped
• 0.3 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 0.5 cup onion red thinly sliced

Equipment

• bowl
• whisk
• pot

Directions

1. In a large pot of boiling water, cook corn until warmed through, 3 to 5 minutes. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.