A simple, super tasty fresh corn salad made with avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavours in this salad combined with the creamy avocado!
2 corn on the cob (or 400g / 14 oz canned corn, drained)
1 avocado, cut into large dice
7 oz cherry tomatoes , halved (or 2 large tomatoes, cut into large dice)
2 scallions, finely sliced or 1 small red onion finely chopped
1/3 cup finely chopped cilantro (or parsley)
2 tbsp lime juice or 1 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
Salt and pepper
Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.