A delicious way to enjoy avocado is in a chunky avocado salad, packed with fresh sweetcorn, crunchy cucumber, and tangy red onion, all tossed together in a zesty dressing. This salad is not only visually appealing, but also bursting with flavor and nutrients.
Ingredients:
Salad
200gms of sweetcorn (either fresh or frozen)
1 large avocado halved and cut into cubes
175gms cherry tomatoes cut into quarters
1/2 Red Onion finely chopped
1 Small green capsicum diced (5mm squares)
1 Small telegraph cucumber sliced into rings and quartered
Dressing
The zest and juice of one lime
2 tbsp avocado oil
Salt & Pepper to taste (or use Herbalicious Salt)
Instructions:
For fresh sweetcorn - place the corn cobs in a large pot of boiling water and cook. The corn will turn a brighter shade of yellow once cooked. Remove from the water and allow to cool slightly. You could also char-grill the corn on the bbq if you desired. Once cooled, slice the kernels from the cob using a sharp knife.
For frozen sweetcorn - place approx 200gms of frozen sweetcorn into a pot of boiling water. Simmer the frozen corn kernels for a few minutes until warm and tender. Remove and drain from the water.
To create the dressing - add lime zest, lime juice and avocado oil to a jar or container with a lid. Season to taste with Herbalicious or salt & pepper and shake well to combine.
Add all salad ingredients to a salad bowl or platter.
When you are ready to serve, drizzle over the dressing and lightly toss through.
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