Fresh Corn Salad

Ingredients

6-8 ear corn
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado
1 cup spinach

For the dressing:
4 tablespoons olive oil
6 Tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
salt and pepper
juice from 1 lime (optional)

Directions

In a small mixing bowl, combine all of the dressing ingredients with a whisk and set aside.

Add a couple of inches of water to a large skillet and bring to a boil. Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.

Heat the grill on medium heat. Brush corn with olive oil and grill until nicely golden on all sides.

Once the corn has cooled, cut the corn off of the cob and add it to a bowl. Add the remaining ingredients and toss to combine. Drizzle with as much of the dressing as you like. Toss to coat all contents with the dressing and serve.