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Californian Corn and Avocado Salad

Yields1 ServingPreparation20 mins

This Corn and Avocado is the perfect side dish for grilled pork and chicken.

 1 small clove of garlic, finely chopped
 1/4 teaspoon ground black pepper
 1 teaspoon dried oregano
 3 tablespoons extra virgin olive oil
 1 tablespoon freshly squeezed lemon juice
 2 teaspoons white wine vinegar
 170 g (1 cup) cooked corn kernels
 8 black pitted olives, sliced
 1/4 red bell pepper or roasted red pepper, chopped
 2 tablespoons chopped onion
 1 ripe avocado
1

In a medium glass or stainless steel bowl, whisk the garlic, pepper, oregano, oil, lemon juice and vinegar.

2

Add the corn, olives, red pepper and onions. Mix well. At this point the salad can be refrigerated for 2 days.

3

When ready to serve, peel the avocado, cut into cubes and add to the salad. Mix well to allow the avocado to absorb the dressing. If the salad has been refrigerated, take it out about 30 minutes before serving and add the avocado.