I love avocados. They’re so rich, creamy, and satisfying. Just add at least half of an avocado to any salad and you’ve turned it into a meal. This could work with fruit salads, too. I prefer avocado in my savory salads. But, I’ve been know to sprinkle a little bit of sugar straight onto a halved avocado (pit removed) and turn that into an instant meal.
Avocado, Corn and Tomato Salad
1 tomato, washed and cored, diced
1 scallion, thinly sliced
1/2 corn, cut off the cob (leftover grilled corn? Even better)
1/2 red pepper, roasted (Leftovers? Works here, too)
1 avocado, cut in half and sliced into big chunks
1 small handful cilantro, minced
juice of half a lime
drizzle of peanut oil, or your favorite olive oil
fine sea salt, to taste
black pepper, freshly ground, to taste
Add tomato, scallion, corn, and red pepper to a large salad bowl. Toss. Add avocado. Drizzle with lime juice. Add cilantro and oil. Then, sprinkle salt and pepper on top. Toss gently.