Heirloom Tomato & Avocado Salad COOK TIME: 5 MINUTES | MAKES 4 SERVINGS When it comes to ingredients, Americans crave tomatoes, avocados, and corn. So we put them together in this garden-fresh salad. This summery combo makes a wonderful meal on its own, or you can pair it with everything from Mushroom & Black Bean Birria to Butternut Squash & Pineapple al Pastor. 11⁄2 cups sweet corn kernels (about 2 ears sweet corn) 1⁄2 cup pumpkin seeds 1 teaspoon, plus 1 tablespoon avocado oil, divided 1 teaspoon Homemade Taco Seasoning (page 61, or store-bought) 1 pound heirloom tomatoes, cut into roughly 1-inch cubes 2 avocados, pitted and cut into roughly 1-inch cubes 1⁄2 red onion, slivered 1⁄2 teaspoon salt 1⁄4 cup Chamoy Sauce (page 38, or store-bought), plus more for topping Add the corn to a dry skillet over medium-high heat, stirring as the kernels begin to char and pop a bit. Let them color for a couple of minutes, then put them in a large bowl. While the pan is still hot, ad...