Summer Corn Salad

• 4–5 ears of corn
• 1 tomato
• Red onion
• 1 avocado
• 3 fresh basil leaves
• 1 lime
• 2 Tbsp. minced garlic
• ¼ cup olive oil
• 2 Tbsp. apple cider vinegar

1. Remove the husks from the corn, boil the corn, then cut the kernels from the cob.
2. Finely chop the basil and add it to the corn.
3. Chop the tomato and add it to the bowl.
4. Chop the red onion and add it to the mixture.
5. Add the minced garlic.
6. Add the apple cider vinegar and olive oil.
7. Squeeze in the juice of 1 lime.
8. Mix well.
9. Right before serving, chop the avocado and gently mix it into the salad.
10. Enjoy!

Tip: Let the corn cool before you add the avocado and tomato so nothing turns soft. This is even better after an hour in the fridge — just hold the avocado until you serve.