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AVOCADO, CORN AND TOMATO SALAD

  • Author: Nanette Alcaro
  • Prep Time: 10 Minutes
  • Total Time: 10 Minutes
  • Yield: 2-4 1x
  • Cuisine: Continental

Ingredients

Scale
  • 2 cups cooked shaved corn from the cob (or a can of corn kernels)
  • 23 tomatoes, diced
  • 12 avocadoes, diced
  • Optional: sprigs of cilantro
  • Optional: cooked shrimp

Dressing:

  • Jonno’s Worcestershire Sauce, 1-2 Tbsp. or as much as desired
  • Olive oil, as much as desired
  • Salt and pepper, to taste

Instructions

  1. Mix all ingredients in a bowl.
  2. Drizzle Jonno’s Worcestershire Sauce as much as desired to flavor.
  3. Drizzle olive oil.
  4. Sprinkle with salt and pepper.
  5. Optional:  Garnish with cilantro.
  6. Optional:  Add cooked shrimp for a full meal.

Notes

  1. Serve as salad or side dish to main meal.
  2. Serve as a main lunch dish with added choice of chicken, salmon or shrimp.  Add dressing as desired.
  3. The rainbow colors of this dish make a beautiful presentation.