I’ve been crazy about my diet for a couple of months after the long Christmas holiday. I couldn’t fit into some of my favorite jeans and few of my dresses don’t look good on me anymore. And in one of those days I prepped this perfect side dish to steak. Nevermind the avocado calories. This salad still feels so light, refreshing and filling!
Avocados cut into bite-size pieces
Tomatoes, deseeded and chopped
4 to 6 tbsp Extra virgin olive oil
2 tbsp Lemon juice
Freshly ground pepper
A dash of salt
Microwave corn on high heat for at least 5 minutes or until cooked. Using a sharp knife, remove kernels from the cob.
Combine the cooked corn kernels with avocado and tomatoes in a bowl. Whisk together the oil, lemon juice, salt and pepper to taste and drizzle over the salad ingredients. Serve.