This corn, tomato, avocado salad has summer written all over it! I've been making this salad for pretty much every barbecue I've been going to recently and it's always been a crowd-pleaser. You really can't mess this one up. It's full of fresh, healthy, seasonal ingredients and is so easy to whip up, it may become your go-to salad this summer too!
Ingredients:
3 corn cobs
1 punnet of cherry tomatoes, cut in half
1 ripe avocado, cut into chunks
½ red onion, thinly sliced
½ cup flat leaf parsley, finely chopped
juice from 1/2-1 lemon (depending on juiciness)
4 tbsp olive oil
pinch salt & pepper
Method:
1
Remove husk from the corn cob and boil in water for 3-5 minutes. Drain the water then cut the corn kernels off the cob.
2
In a medium sized bowl add all the ingredients and toss together until combined. Enjoy immediately or refrigerate for later.
NOTE: If you want to make this hours ahead of time do not add the avocado until serving time.
Ingredients
3 corn cobs
1 punnet of cherry tomatoes, cut in half
1 ripe avocado, cut into chunks
½ red onion, thinly sliced
½ cup flat leaf parsley, finely chopped
juice from 1/2-1 lemon (depending on juiciness)
4 tbsp olive oil
pinch salt & pepper
