Summer Corn Salad with Miso Lemon Dressing
Ingredients
- 4 cobs of organic yellow or bi-color corn
- 1 pint cherry tomatoes
- 1 cup red onion
- 1/3 cup cilantro
- 1 avocado
Miso lemon dressing
- Juice from 1 small lemon
- 1/3 cup plus 1 tablespoon mymiso mayo or 2 tablespoons miso paste
- 1 teaspoon vegan honey or other sweetener
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation
Boil the corn in salted water for 3-4 minutes and set aside to cool.
In a large bowl add the tomatoes, cilantro, onion and avocado.
Make the dressing by combining the ingredients and whisk until well combined.
Cut the corn kernels off the cob by holding it up vertically and carefully slicing as close to the cob as possible, then add the corn to the bowl with the other vegetables.
Dress the salad and toss well, then serve at room temperature or slightly chilled.
