I love to put together something quick and healthy for lunch. It doesn’t always happen, but I saw something similar to this salad on Instagram, and I couldn’t wait to try it. I happened to have everything on hand so it was my lucky day!
Here’s how to make it, although this isn’t an exact recipe…it’s more like a little-of-this-and-that kind of thing.
Slice the corn off of a cooked cob (mine was leftover and cold from the fridge), dice one tomato, and chop half of an avocado. Toss those three ingredients together in a bowl. Top with a few walnut pieces, torn fresh basil leaves, and some fresh mozzarella. Drizzle with extra virgin olive oil and red wine vinegar, and sprinkle over some s+p. Now you can enjoy yourself a nice little lunch!