Corn Avocado Fresh Salad (Printable Version)

Sweet corn and creamy avocado mix with fresh lime and spices for a light, refreshing dish.

# Ingredients Required:

→ Vegetables

01 - 480 g fresh corn kernels (approx. 5-6 ears)
02 - 2 ripe avocados, diced
03 - 150 g cherry tomatoes, halved
04 - 55 g red onion, finely chopped
05 - 15 g fresh cilantro, chopped
06 - 1-2 jalapeños, seeded and diced

→ Dressing

07 - 45 ml fresh lime juice
08 - 45 ml olive oil
09 - Salt, to taste
10 - Black pepper, to taste

# Guide to Cooking:

01 - Husk the corn and remove all silk strands. Using a sharp knife, carefully cut the kernels off the cobs into a large mixing bowl.
02 - Dice the avocados and immediately add them to the bowl with the corn to prevent browning.
03 - Halve the cherry tomatoes and finely chop the red onion; add them to the bowl with the corn and avocado.
04 - Finely chop the cilantro and dice the jalapeños, adjusting the quantity according to desired spice level, then add to the salad mixture.
05 - In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Adjust seasoning to taste.
06 - Pour the lime dressing over the salad and gently toss to evenly coat all ingredients without mashing the avocado.
07 - Allow the salad to rest for at least 10 minutes to let the flavors combine before serving.

# Extra Suggestions:

01 - Toss the salad gently to maintain the texture of the avocado and prevent it from becoming mushy.

Return