Herb Vegetable Salad

Ingredients

• 2 corn cobs (cooked)
• 1 Avocado
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 red chili pepper
• 1 Garlic clove
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 1 tsp agave syrup
• 4 handfuls wild herbs
• 2 Tomatoes

Instructions

1. 1.

   Slice the corn into wide strips. Peel, halve, pit the avocado and cut halves into wedges. Brush both with a little oil, season with salt and pepper, and grill until grill marks appear, grilling the avocado slightly shorter than the corn.

2. 2.

   For the dressing wash, halve, deseed, and finely chop the chili pepper. Peel and finely mince the garlic. Combine with remaining olive oil, lemon juice, balsamic vinegar, agave syrup, salt, and pepper; taste and adjust seasoning.

3. 3.

   Rinse the herbs, shake dry, trim as needed. Wash tomatoes, quarter them, remove seeds and stems, then dice into cubes.

4. 4.

   Arrange all salad components on plates or a platter, drizzle dressing over, and serve immediately.