Corn & Sugar Snap Pea Salad

Directions

1. Bring a large pot of water to a boil. Trim the asparagus and cut into 1” pieces on the bias, then blanche for one minute. While the asparagus cooks, set up an ice bath. After a minute, transfer the asparagus to the ice bath to cool. 
2. Heat a large pan over medium-high heat and add the avocado oil. 
3. Set the corn on top, turning every few minutes with tongs so the cob gets charred on all sides. 
4. Remove the charred corn and let cool slightly. Once the cobs are cool enough to handle, cut the kernels off the cob and place in a bowl. 
5. While the corn cooks, trim the snap peas and trim them on the bias. Add them to the bowl with the corn, then drain the asparagus and add those to the bowl as well.
6. Thinly slice the basil and add to the bowl of veggies. 
7. Add the olive oil, salt, lemon juice, black pepper, and vinegar, then mix well to combine. 
8. Top with feta, mix gently, and serve. Store in the refrigerator in an airtight container for 3-5 days.