A refreshing salad where ripe avocado meets sweet corn kernels and red onion, seasoned with a lemony olive oil dressing. This practical salad, which takes only a few minutes to prepare, is easily served as a light lunch or alongside grilled dishes.
Halve the avocado and remove the pit, scoop out the flesh with a spoon, cut it into cubes and mix it with lemon juice right away.
Add the boiled corn kernels, finely chopped red onion and chopped parsley to the avocado.
Add the olive oil, salt and red pepper flakes and mix gently; serve immediately so the avocado doesn't get mashed. Note: Don't let it sit too long, as the avocado will soften and brown over time.
Important: Mix the avocado with plenty of lemon juice as soon as you cut it; avocado exposed to air darkens quickly, and lemon juice delays this darkening. The salad should be eaten the day it's prepared — if left to sit, the avocado softens and turns mushy.
If you scoop out the avocado with a spoon instead of a knife, you get neat cubes without mashing the flesh.
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