Today, I’m excited to share a recipe that’s both quick and simple to whip up: an avocado, tomato, and corn salad. This dish is refreshingly light and crisp, low in calories but high in flavor. It’s the perfect addition to your summer meal lineup, whether as a starter, a side, for a buffet, a picnic, or even packed in a lunch box. Beyond being incredibly tasty, this salad is all about convenience and health benefits!<\/p>\n
Serves: 4<\/p>\n
– Iceberg lettuce (or tender summer cabbage or Chinese cabbage) – 300g
\n– Avocado – 1 unit
\n– Shallot – 1 unit
\n– Cherry tomatoes – 250g
\n– Dill – 1 bunch
\n– Corn (300g net, 425g gross) – 1 can<\/p>\n
– Olive oil – 4 tbsp
\n– Apple cider vinegar (or sherry vinegar) – 2 tbsp
\n– Mustard – 2 tsp
\n– Coarse salt (or to taste) – 1 tsp
\n– Pepper – 1\/4 tsp<\/p>\n
Total Time: 20 minutes<\/p>\n
Preparation: 20 minutes<\/p>\n
Cooking: None<\/p>\n
Thinly slice the lettuce and place it in a large salad bowl.
\nCut the avocado into quarters, remove the pit and skin, then chop into small pieces. Peel and finely chop the shallot. Halve the cherry tomatoes. Chop the dill. Add all these to the salad bowl along with the pre-drained corn.<\/p>\n
In a small bowl, whisk together all the dressing ingredients. Pour this over the salad and toss well to combine.<\/p>\n
Serve immediately and enjoy the burst of fresh flavors!<\/p>\n\n\n