AVOCADO & SWEETCORN SALAD (Easy Peasy)

AMBROSIAL AVOCADOS

This lovely Avocado and Sweetcorn salad bridges the gap between winter and summer, and then enhances the pleasure of of long summer days and nights . The rich butteriness of the avocado is filling, and the salad is equally good as a main course or a side. It takes minutes to prepare

The salad's crisp creaminess is enhanced with a light sprinkling of olive oil and balsamic vinegar but works equally well with Yoghurt-mayo dressing,

Serves: 2 as a main, up to 6 as a side
Cost: £2 

Ingred:
1 tin sweetcorn drained (or 2 ears of corn cooked in water or grilled with nibs removed)
I large, firmish avocado, peeled and diced, liberally sprinkled with lemon juice 
2/3 of a red pepper in dice the size of corn niblets
1 tbsp extra-virgin olive oil
1/2-1 tsp balsamic vinegar  
pepper and a little salt
Crisp lettuce leaves (preferably Romaine but baby gems are good) separated, washed and dried

Method:

1. Peel and dice avocado and sprinkle liberally with lemon juice
2. Lightly toss sweetcorn, avo and pepper in a bowl.
3. Drizzle over a tablespoon of extra virgin olive oil
4. Drizzle over balsamic vinegar
5. Season with plenty of pepper and a little salt
6. Arrange lettuce leaves with pointed edges at the rim of a plate. Mound the corn-avocado mix in the centre.  

Tip: Avocados are plentiful now and reasonably priced. They make a great light supper, halved, its hollows filled with olive oil and balsamic vinegar, with sourdough toast.    

These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.