Ingredients:
- For the Salad:
- 2 ripe avocados, diced
- 1 cup sweet corn kernels (fresh, frozen, or canned – drained)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro (leaves only), chopped
- For the Cilantro-Lime Dressing:
- 3 tbsp olive oil
- Juice of 1 large lime (about 2 tbsp)
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Instructions:
- Char the Corn (Optional but highly recommended): Heat a dry skillet over medium-high heat. Add the corn kernels and let them cook without stirring for 2-3 minutes until they get a slight char (black spots). Stir and cook for another 2 minutes. Remove from heat and let it cool.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, salt, and pepper.
- Combine: In a large bowl, combine the diced avocados, charred corn, cherry tomatoes, and red onion.
- Toss and Serve: Drizzle the dressing over the salad, add the chopped cilantro, and toss very gently so the avocado cubes keep their shape. Serve immediately!
