Corn Avocado Salad

  • 3 ears of corn (2 cups) 
  • 1 lb cucumbers, sliced 
  • 1 lb grape or cherry tomatoes, cut in halves 
  • 3 medium-large avocados, cubed 
  • 3 green onion sprigs, finely chopped 
  • 1 lime, zest and juice of 
  • 2 tbsp olive oil, extra virgin 
  • 1/2 tsp salt 
  • Ground black pepper, to taste 
  • etc 
  1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
  2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.
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