Avocado salad with tomatoes and corn

Name: Avocado salad with tomatoes and corn
Ingredients: 1 ripe avocado; 1 lime; 285 g drained sweet corn; 2 tomatoes of different colors; 4 chili rings; 10 g fresh parsley; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g toasted baguette slices

Salad - Avocado salad with tomatoes and corn by Alberta I. - Recipia

Avocado salad with tomatoes and corn is usually served with toasted baguette slices for a light lunch. The tomatoes and corn kernels stay firm alongside the soft flesh, while the lime and chili keep the flavor bright, without a separate dressing. I choose a ripe but still firm avocado so I can cut the flesh into cubes. Prep: 15 minutes. Cook: 0 minutes. Total: 15 minutes. Serves: 2. About 410 kcal and 12 g protein per serving.

Ingredients

1 ripe avocado
1 lime
285 g drained sweet corn
2 tomatoes of different colors
4 chili rings
10 g fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper
100 g toasted baguette slices

Preparation

1. Wash the tomatoes, chili and parsley, then pat them dry with paper towels. Drain the corn. 2. Peel the avocado and cut the flesh into cubes. Immediately squeeze the lime juice over them so they don't darken. 3. Arrange the corn, diced or sliced tomatoes and avocado on a platter. Add the chili rings and chopped parsley, then season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Serve with the toasted baguette slices.

Notes

It’s best eaten just after making it. If it sits, the avocado softens and loses its color. I serve it alongside a plain omelet when I want a more filling lunch. I increase the quantities gradually and cut the avocado last. Choose one that gives slightly when pressed, with no deep indents; if the tomatoes are very juicy, remove the seeded part. Chili peppers vary a lot in heat, so start with two rings and add more to taste; baguette contains gluten.