A refreshing salad of ripe avocado, sweet corn and red onion, tossed with a lemon-and-olive-oil dressing. It takes just a few minutes to prepare and makes a light lunch or an easy side for grilled foods.
Halve the avocado and remove the pit. Scoop out the flesh with a spoon, dice it, and toss it with the lemon juice right away.
Add the cooked corn kernels, finely chopped red onion and chopped parsley to the avocado.
Add the olive oil, salt and Turkish red pepper flakes, then toss gently. Serve right away so the avocado does not get mashed. Do not let the salad stand for long; the avocado will soften and brown.
Important: As soon as you dice the avocado, toss it with plenty of lemon juice. Avocado browns quickly when exposed to air, and lemon juice slows the browning. Eat the salad the day it is made; if left to stand, the avocado softens and becomes mushy.
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