Floral Pattern

Avocado Corn Salad


Servings: 6 as a side salad 1 lb cherry tomatoes, halved or quartered 3 ears of corn, cooked, shucked and cut off the cob 2 avocados, peeled, pitted and sliced 1/2 red onion (medium), thinly sliced 1/4 cup cilantro, chopped (1/2 small bunch) 2 Tbsp extra virgin olive oil 2 to 3 Tbsp lime juice, from 1 to 2 limes 2 garlic cloves, pressed or finely minced 1 tsp sea salt , or 3/4 tsp table salt 1/8 tsp black pepper

In a large salad bowl, combine sliced tomatoes, corn kernels,


sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.

Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp

lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste.

Toss the salad gently just until combined and serve.

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