This dish is so fresh and flavorful, and it features so many tasty and summery ingredients. While it’s a simple dish to create, the flavors are complex, with the sweetness from the peaches and corn mixed with the tang of the vinaigrette and onions and the earthiness from the mint and basil. So good and so fresh! Pair this with grilled lamb chops or grilled salmon for an easy crowd-pleasing dinner.
Ingredients (Serves 4 as a side)
3 ears of fresh corn on the cob, husked
2 ripe peaches, sliced into ½ inch wedges
1 ½ avocados, diced or sliced into wedges
2 medium heirloom tomatoes, sliced into 1 inch wedges
1/4 a red onion, finely sliced
¼ cup of torn mint leaves
For the lime basil vinaigrette
2 cups packed basil leaves
1 garlic clove
Juice from 1 ½ limes (about 3 tbsp)
2 tablespoons apple cider vinegar
⅓ cup of olive oil
½ teaspoon of salt
¼ teaspoon of pepper
Directions
Boil the corn for 2-3 minutes. Let cool and then slice kernels off the cob.
Assemble remaining salad ingredients in a large bowl or serving dish. Squeeze some fresh lime juice on top if not serving immediately.
In a blender, combine all ingredients for the basil vinaigrette. To thin it out, use some water or additional olive oil. Taste and adjust for seasoning. Drizzle on top of salad ingredients or serve on the side.
Notes: You can use cherry tomatoes or beefsteak tomatoes too. Use whatever is fresh! Also, feel free to splash some olive oil, apple cider vinegar, lime juice, and sea salt on top in place of the vinaigrette if you’re short on time!