This hearty salad is a feast for the eyes (all those colours!) as well as the appetite.
But before you get to enjoy it you must chop!
Maybe it’s a chore you dread and prefer to delegate. Or you might decide that chopping is part of the beauty of life. Using gorgeous fresh produce and a good sharp knife improves the chopping experience, too. I'm beginning to notice, when focussing on this simple task, a sort of peacefulness.
Serve this salad as a chunky guacamole with a large side bowl of corn chips or as a salad to accompany a main dish.
Throw in a can of rinsed black beans and you've got yourself a complete meal.
Tomato, corn and avocado salad
4 ears of corn (or the equivalent amount of cooked frozen corn, approx 2 cups)
4 ripe avocados, seeded, peeled, and 1/2-inch diced
4 tomatoes, 1/2-inch diced
8 green onion, thinly sliced or 1/2 cup diced red onion
1/2 cup freshly squeezed lime juice
1/4 cup chopped fresh coriander (or other herb of choice)
Salt and ground pepper to taste
Microwave the cobs in their husks for 3-4 minutes. Once cool, remove husks and chop the kernels off with the cobs lying on their sides.
Chop remaining ingredients.
Gently toss the all the ingredients in a large bowl with lime juice, olive oil, salt and pepper, and chopped coriander.
Garnish with extra coriander. Squeeze a couple of sections of lime on the salad right before serving.
