Avocado Corn Salad
This Avocado Corn Salad will turn into your summer and all-year round favourite salad. Ripe avocados, sweet corn and grape tomatoes are the star of this side dish with Mexican flair.
Ingredients
- 1 headbutter or curly lettuce, torn (about 6-7 cups) (or tender green leaves)
- 2cobs sweet corn (grilled or cooked)
- 1 pintgrape tomatoes (halved)
- 1long english cucumber (halved and sliced)
- 2ripe avocados (diced)
- ⅓ cupdiced red onion
- ½ bunchcilantro (chopped)
- salt & pepper
- olive oil (around 2 tablespoons)
- 1lime (juiced)
- 1 teaspoonred pepper flakes ((or diced fresh serrano chile))
Directions
- 1
Place the washed, dried and torn lettuce (or greens) at the bottom of a large salad bowl.
- 2
Cut off the kernels of the 2 cobs of cooked or grilled corn and add to the salad bowl. If desired, half the grape tomatoes, then add to the salad.
- 3
Peel the cucumber, if desired. Cut in half lengthwise, then slice. Cut the avocados in half, remove the pit. Cut into dices inside the peel, then use a spoon to scoop out the avocado dices and add everything to the bowl.
- 4
Add the diced red onion and chopped cilantro to the salad bowl.
- 5
Drizzle with olive oil, add salt & pepper to taste, add lime juice and red chili flakes (or diced serrano chile) for a spice kick. Toss everything gently with serving utensils and adjust seasoning or olive oil as needed.
- 6
Serve with any summer dinner. This works especially well for BBQs and even alongside a simple pizza.