- 3 cups cooked corn, cut from cob (about 5 medium ears)
- 1 1/2 cups cucumber, peeled and seeded (about 1 large cucumber)
- 1 avocado, peeled and diced
- 1 cup halved or quartered cherry or grape tomatoes
- 1/3 cup basil, chopped
HOMEMADE RANCH DRESSING
- 1/3 cup low-fat buttermilk
- 3 tablespoons Chobani 2% plain yogurt (0% works well, too)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons canola or olive oil
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 3 tablespoons minced chives
Whisk all of the dressing ingredients together, and refrigerate until ready to use. Dressing will keep for a week or more, covered, in the refrigerator.
Place the corn in a mixing bowl.
Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
Stir in the avocado, tomatoes, and basil.
Drizzle with about 1/4 cup of the ranch dressing, and toss gently to incorporate. Check for seasoning, adding salt and pepper to taste. I usually add between 1/4-1/2 teaspoon of salt and about 1/4 teaspoon of pepper, depending on exactly how much salad I have made.
Add more dressing, if desired, or serve with additional dressing on the side.
- If you prefer a thicker dressing–great as a dip with fresh veggies–use approximately 1/4 cup of buttermilk and/or add an extra tablespoon each of yogurt and mayonnaise.
- If you think you will have leftovers, you may wish to add the avocado to individual portions and not mix in with the whole salad. The avocado tends to brown over time as it is stored in the refrigerator.
the fountain avenue kitchen https://fountainavenuekitchen.com/