Tomato, corn and avocado salad

This hearty salad is a feast for the eyes (all those colours!) as well as the appetite.

But before you get to enjoy it you must chop, a chore you might like to delegate or hope to avoid all together.

Or you can decide chopping is part of the beauty of life. I'm beginning to notice, when focussing on this simple task as best as I can, a sort of peacefulness. Using fresh produce and a good sharp knife improves the chopping experience, too.

Serve this salad as a chunky guacamole with a side bowl of corn chips or as a salad to accompany a main dish. Throw in a can of rinsed black beans and you've got yourself a complete meal.

Tomato, corn and avocado salad

4 ears of corn

4 ripe avocados, seeded, peeled, and 1/2-inch diced

4 tomatoes, 1/2-inch diced

8 green onion, thinly sliced or 1/2 cup diced red onion

1/2 cup freshly squeezed lime juice

1/4 cup olive oil

1/4 cup chopped fresh coriander (or other herb of choice)

Salt and ground pepper to taste

Microwave the cobs in their husks for 3-4 minutes. Once cool, remove husks and chop the kernels off with the cobs lying on their sides. 

Chop remaining ingredients.

Gently toss the all the ingredients in a large bowl with lime juice, olive oil, salt and pepper, and chopped coriander.

Garnish with extra chopped green onion and coriander. Squeeze a couple of sections of lime on the salad right before serving.