Fresh, ripe summer veggies - avocado, corn, and tomatoes - are tossed with fresh herbs, a little jalapeno, and vinaigrette makings to create a summer side dish or poolside munchie that's simply irresistible. My favorite way to serve it? As a dip with tortilla chips!
Place diced avocados, tomatoes, onion, corn, cilantro, and jalapeno. Gently toss to combine.
In a small bowl, whisk together lime juice, olive oil, honey, salt and pepper. Drizzle over salad and again, gently toss to coat. Taste and season with additional jalapeno, lime juice, salt or pepper as needed.
Best served within one hour of preparing, although leftovers may be refrigerated for a day or two.