Corn & Avocado Salad
Still I cannot get over the fact that summer is over - it has gone by way too quickly! Today I wanted to share with you one of my top favorite recipes of this summer, which you better believe I’ll be keeping throughout the year.
The countless textures and flavours in this plant-based dish make it so satisfying and nourishing and plus you’ll find a combination of essential fats which will keep your body fuller for longer. I recommend making a batch of this delicious salad to keep inside your fridge for the busier days in which you may not have the time or energy to cook.
Ingredients
1 big avocado
6 cherry tomatoes
1 medium red onion
1 corn on the cob
1/2 cup cubed cucumber
1/2 cup almonds
1/2 cup chopped parsley
1tbsp olive oil
Juice of 1/2 lemon
Salt & pepper
Optional: 1/4 cup crumbled feta
Method
Preheat the oven to 180ºC. Place the corn on the cob in a baking tray wrapped in foil for 30 min, leaving it unwrapped for the last 10 min.
In the meantime, chop the rest of the veg and transfer them into a salad bowl. For the salad dressing, squeeze half the juice of a lemon, olive oil, salt and pepper. Let it sit inside the fridge until the corn is cooked.
Decorn the cob and mix it in with the rest of the veg. Combine well and serve with a salmon fillet, steak, falafels or on its own. Enjoy!