SUMMER CORN, TOMATO, AVOCADO, AND RADISH SALAD
4 ears of fresh corn, peeled
2 cups cherry or grape tomatoes, cut in half
½ cup radishes, thinly sliced
2 avocados, peeled, pitted, and chopped
1 tablespoon lemon juice
1 cup pea shoots (or baby arugula)
1 teaspoon salt
½ teaspoon black pepper
1/3 cup olive oil
4 tablespoons white balsamic vinegar
2 tablespoon honey
3 teaspoons Dijon mustard
Cook the corn in boiling, salted water for 5 minutes (or char on the grill). Let cool and cut the kernels off the cob into a large bowl.
Add the tomatoes and radishes to the bowl. Toss the chopped avocado with the lemon juice (to help avoid browning) and add to the bowl along with the basil leaves, salt, and pepper. Toss to combine.
Combine all of the dressing ingredients in a small jar and shake vigorously to emulsify. Pour the dressing over the salad and toss to coat. Garnish with more basil leaves and serve immediately* at room temperature.
*If you want to prepare in advance, prepare everything except the avocados and basil, which should be cut and added just before serving so they do not turn brown.