Summer Avocado Corn Salad

4 ears of roasted corn that’s cooled
1 large avocado, diced
1/2 red onion thinly sliced
16 ounces fresh spinach
1 pint cherry tomatoes, halved
1 container of basil, juelinned
1 lemon
1/2 cup champagne vinegar dressing recipe

1. Combine all ingredient, but the lemon and drizzle the dressing evenly.
2. Carefully fold ingredients and dressing til well combined. You don’t want to stir too hard and smash the avocado.
3. Then juice the lemon and lightly fold again. The lemon juice makes sure the avocado doesn’t brown. Salt to taste if needed.