Tomato, Avocado & Corn salad

This easy “salad” is really good and super simple to make. I don’t think of it as a traditional salad. It’s way more filling and interesting. It takes about 15 minutes to prepare, but needs to chill for a couple of hours to really let the flavours mix together. I’ve seen variations with beans included, but I’ve decided against them for this one. I found this recipe through a long google search and finally decided THIS recipe was the best option for me. I used the recipe for inspiration, but was really loose with the actual quantities I threw in. It turned out great.

As for my quantities, I used: 1 pint of cherry tomatoes (halved), 4 small ears of fresh corn, 2 avocados (pitted, peeled and chopped into cubes), 1 small red onion (diced), zest and juice of one lime, a big handful of fresh cilantro (chopped), salt, pepper, and a good glug of olive oil.

Start by cutting the kernels off your fresh corn. Boil them for a few minutes to soften them up. When they’re done, drain them and run them under cold water. Add them to a medium sized bowl. Then, add all of your other ingredients. Done. I told you it was easy. As I said before, throw your salad in the fridge for a couple of hours. It’s really nice. Tastes like summer. It’ll be even nicer when you can get fresh local corn.

Apparently I neglected to take a picture of the salad. I owe you one. I’ll take one the next time I make it, which is sure to be soon.

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