To me, avocados are the embodiment of summer. The creamy, pale green fruit conjures memories of warm, carefree summer evenings. Unfortunately for us in Thailand, locally produced avocados are not yet widely available, so the ones for sale are shipped all the way from California. Not exactly friendly to the environment, or my wallet! However, I treat myself to a couple avos every now and then, justifying them as a powerful source of omega 3 fatty acids for us vegetarians :-)
If you've got a ripe avocado on hand that you're looking to stretch beyond a single serving, try this summery salad - great atop greens, quinoa or with taro chips (pictured above)!
Avocado Tomato Corn Salad
Serves 3-4.
Ingredients:
1 ripe avocado, cubed
2 large, ripe tomato, diced
Half an onion, diced
Kernels from cob of cooked corn
Garlic, chopped (start with one clove, then adjust based on preference)
Juice of one lime
Herbs (cilantro, basil)
Salt, pepper
Method:
1) Mix the tomato, onion, corn and garlic together in a large bowl.
2) Add the cubes of avocado and gently mix.
3) Add lime juice, generous pinch of salt and pepper, and gently mix again.
4) Top of chopped herbs of your preference.
5) Enjoy served with chips, mixed with some red quinoa and feta, or on top of some baby greens.
... And don't forget the margaritas. Cheers!
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