corn avocado recipe

 Here’s a refreshing and healthy salad recipe for you:

 

Corn Avocado Salad

 

Ingredients:

3 ears of Corn (2 cups corn kernels)

1 pound Mini Cucumbers (or 1 large English cucumber, sliced)

1 pound Cherry Tomatoes (grape/cut in halves or regular size, chopped)

3 Medium-Large Avocados (cubed)

3 Green Onion Sprigs (finely chopped)

1 Lime (zest and juice of)

2 tablespoons Olive Oil (extra virgin)

½ teaspoon Salt

Black Pepper (ground, to taste)

Instructions:

 

Cook the corn ears in boiling water for about 5 minutes, then cool and cut the kernels off the cob.

In a large bowl, combine the corn kernels, sliced cucumbers, cherry tomatoes, and cubed avocados.

Zest the lime over the salad, then squeeze in the juice.

Drizzle with olive oil, sprinkle with salt, and add black pepper to taste.

Gently toss everything together until well mixed.

Serve immediately or chill in the refrigerator before serving.

Enjoy your Corn Avocado Salad! I’ll also create an image for this recipe. 😊