Corn Salad With Avocado

Corn Salad With Avocado
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 corn on the cob (14 oz canned corn, drained)
  • 1 avocado , cut into large dice
  • 7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
  • 2 shallots / scallions , finely sliced or 1 small red onion finely chopped
  • ⅓ cup finely chopped cilantro (or parsley)
  • 2 tbsp lime juice or 1½ tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • Salt and pepper
  1. Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
  2. Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.


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