Strawberry Blueberry Corn Avocado Salad

Strawberry Blueberry Corn Avocado Salad

1-1/2 pints of fresh strawberries cut into bite sized pieces
3 corn on the cob, blanched for 5 minutes, then cooled and removed from cob
3 tablespoons butter
1 tablespoon olive oil
1 cup blueberries, fresh or frozen
2 avocados, diced
1/4 cup red onion chopped very fine, or a shallot, or green onions
fresh basil leaves
fresh mint leaves
juice of one lime
2 tablespoons olive oil
salt and pepper to taste

Blanch corn for 5 minutes. Drain corn and remove corn from cob. Thaw blueberries or measure fresh ones out. Cut up strawberries. Cut up avocado and sprinkle with lemon juice so it doesn't turn brown. Toss all ingredients together adding lime juice and olive oil dressing just before serving. We had blueberries which we picked in the summer and then froze. The corn was also frozen from the summer. Even though it's winter, sometimes you just need a salad with fresh summer ingredients.