1. Cut up all the veggies! Slice kernels off your corn into a big bowl, slice your tomatoes in half (lengthwise), cut your cucumbers in half (lengthwise), then those halves into long strips (lengthwise) then into cubes.
2. Avocados are optional but highly recommended here. I always throw them in if I happen to have some ripe ones on-hand as they add a nice creaminess to the salad! Cut cross sections in both directions across the avocado halves, then scoop out with a spoon.
3. Place all the veggies into the bowl of corn and set aside.
4. Note: the corn in this recipe is not cooked. Raw corn is edible and delicious!
5. Grab your magic bullet or blender and throw in 1 handful of fresh basil, 1 handful of fresh cilantro, ⅓ cup lime juice , ⅓ cup olive oil, 2 tablespoons spicy brown mustard, salt, pepper, and red pepper flakes. Blend until smooth. Adjust flavors to your liking.
6. Loosely chop up the last handfuls of cilantro and basil. Add the herbs to the bowl along with more salt, pepper, and red pepper flakes and stir to combine. Sometimes I squeeze a little extra lime juice into the bowl for some extra tart sass!
7. Serve room temperature or chilled. Same day is best.

Enjoy!

*If cilantro isn’t your thing, use fresh mint instead.