Salade arc-en-ciel d’été

Ingrédients

• 1 cup cherry tomatoes (halved)
• 1 cup English cucumber (seeds removed and chopped bite size)
• 1/3 cup red bell pepper (stem and core removed, diced)
• 2 stalks scallions (finely chopped)
• 1 avocado (peeled and pitted, chopped into bite size)
• 1/4 cup cilantro (roughly chopped)
• 1 cup corn kernels
• For the dressing :
• 2 tablespoons extra virgin olive oil
• 1 teaspoon miso paste (optional)
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• salt and pepper to taste

Préparation

1. 1

   Put all the ingredients for the dressing into a tupperware cup (with lid) or other container that comes with a lid. Put the lid on (close firmly) and shake until oil and ingredients have emulsified. Set aside.

2. 2

   Boil the corn for 5 minutes and shock in cold water to stop the cooking process.

3. 3

   In a large mixing bowl, put a bowl upside down so the corn on the cob can stand on it.

4. 4

   Using a knife, start from the top of the corn and cut all the way down, repeating this action until the cob is clean.

5. 5

   Discard of the cob and upside down bowl. Add the remaining vegetables to the bowl and toss.

6. 6

   Add the dressing and toss well. Season with salt and pepper and serve cold.