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Corn and Avocado Salad


Cook Time: 10 min
Yield:4

INGREDIENTS:
3 ears of corn
1 avocado
2 scallions, thinly sliced
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
DIRECTIONS:
  1. Using a sharp knife, cut the kernels off the ears of corn.

  2. In a medium bowl, toss with cut-up avocado, scallions, olive oil, kosher salt, and black pepper.

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