Food: Avocado Corn Salad

Today I’m making a little parenthesis from my Europe travel stories, to bring you a recipe I made yesterday that turned out pretty good, both looking and tasting. It was a cold avocado corn salad that is pretty much the epitome of summer foods: cool, fresh and yummy.
As it’s been often the case lately when it comes to my cooking, I got the recipe from Pinterest, but slightly modified it to suit me and the ingredients I had at hand. I had actually been wanting to make this salad for a quite while, but for whatever reason whenever I craved it I didn’t happen to have all the ingredients available, and kept putting it off. However yesterday, things finally aligned and I had just about all the ingredients to make it happen. Let me tell you, I wish I had made it earlier! It was just perfect.
In fact, it looked and tasted good enough to share on Instagram, which I did and that’s what prompted this foodie post. A couple friends commented on there that they would like the recipe, that I might add it’s ridiculously easy to make, so here it’s my take on the Avocado Corn Salad (to check out the original version, click here):

1 cup cooked corn, fresh or frozen
1 avocado, cut into cubes
1/2 cup yellow sweet onion, diced
1/2 pint of cherry tomatoes, halved
1/3 of a cucumber, chopped
1/4 cup cilantro, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lime juice
Salt and pepper to taste

Toss all ingredients together in a bowl and enjoy!
Makes 2 servings.

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