Summer Blast Salad with Avocado

Vegan, gluten-free, oil-free option
Makes at least 5-6 side servings

Ingredients
8 oz. cherry tomatoes
1 hothouse cucumber
1 avocado
1 large ear of corn
Handful fresh cilantro (or basil, dill, parsley, etc.)
Optional: red or green onion

{For the dressing}
1 Tbsp. olive oil (omit for oil-free)
2-3 Tbsp. white wine vinegar (or fresh lemon juice)
1/8 tsp. salt, or more to taste
Optional: minced garlic

Directions
Boil or steam the corn. (I steam mine in a steamer basket for 5 minutes.) When cooked, carefully cut kernels off the cob.
Dice cucumber and avocado, and halve tomatoes. Add to a bowl with the corn.
Roughly chop your herb of choice (I used cilantro) and add to bowl.
In a small bowl, mix dressing ingredients together and pour over salad.
Lightly toss to combine.

Notes:
It tastes even better after it marinates in the fridge for an hour or two!
To prevent avocado from browning, add it right before serving.

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