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Vibrant Corn Salad With Jalapeño Vinaigrette


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6 ears of corn worth of kernels (cooked and cooled)

6 radishes, thinly sliced

1 cucumber, seeded and diced

1 pint grape tomatoes, halved

1/2 large red onion, diced

1 1/2 large avocados, cubed

5 tablespoons avocado oil

1/3 cup white wine vinegar

juice of 1 lime

2 jalapeno peppers, seeded and halved


freshly ground black pepper

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