Easy summer salad recipe with corn, shallots, tomatoes and avocados

Ingredients: ( servings 6-8 )

Fresh corn on the cob - 4pcs

Avocado ( sliced in cubes ) - 2pcs

Cherry tomatoes ( sliced in halves ) - 2 cups

Shallot ( sliced ) - ½ pcs

Parsley & Cilantro - 1 bunch

Salt & pepper - to taste

Red wine vinegar - 1 tablespoon

For dressing:

Lime - 1 pcs ( squeeze lime juice ~ 2 tablespoons )

Extra version olive oil - 2 tablespoons

Honey - 1 ½ tablespoon

Dijon mustard - 1 ½ tablespoon

video recipe: https://www.youtube.com/watch?v=wIWUwPjlvb4

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Directions:

1. Cook corn. I prefer to use Instant Pot method:
   1. Add 1 cup of water to the Instant Pot
   2. Insert trivet inside the pot and place peeled corn on top of the trivet
   3. Close the lid, set Instant Pot at high pressure for 1 minute with NPR ( natural pressure release )
2. Remove corn from the cob with the knife, slice avocado in cubes, cut tomatoes in half, chop parsley and cilantro and slice shallots
3. To remove bitterness from the shallots, cover them up with the cold water, add 1 tablespoon of vinegar and let it sit for 15 minutes.
4. Now, combine all the ingredients in the bowl: corn, avocado, tomatoes, parsley, cilantro and shallots
5. Make dressing by combining: lime juice, olive oil, honey and dijon mustard. Mix all well together, add salt and pepper to taste.

Bon Appetit!