Corn & Tomato Salad

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Corn & Tomato Salad

 

 

1/2 medium avocado, peeled, cut into 1 cm (3/8 " ) cubes

80 g (3 oz) mixed salad leaves

125 g (4 1/2 oz) cherry tomatoes, quartered

1/2 small Lebanese (Mediterranean) cucumber, halved, sliced

125 g (4 1/2 oz) can corn kernels, drained

4 teaspoons chopped chives

2 teaspoons white wine vinegar

4 teaspoons olive oil

 

 

1. Place avocado cubes, salad leaves, tomato, cucumber and corn in

a bowl.

 

2. Whisk vinegar, oil and chives in jug.

 

3. Add dressing to avocado mixture. Toss to combine.

 

 

 

VARIATION: You could mix 1 cup cooled cooked short GF pasta through the salad.

 

 

 

Serves 4.