Serves 6

Total time: 20 minutes

2 Kirby cucumbers, unpeeled and thinly sliced 1 1⁄2 cups fresh corn kernels (from 2 ears)
10 ounces sugar snap peas (2 1⁄2 cups)
1⁄2 pint sweet grape tomatoes, halved

2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1⁄4 cup slivered basil leaves
2 firm-ripe avocados, halved and cut into wedges

Combine cucumbers, corn, sugar snaps, tomatoes and basil in a bowl. Drizzle with lemon juice and oil; season with salt and pepper. Toss to combine. Gently fold in avocados and serve immediately.