corn and avocado salad

Corn, Avocado and Tomato Salad

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

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!

Sweet corn
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.

Lasang Pinoy, Sundays. Corn.
Lasang Pinoy, Sundays

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Corn, Avocado and Tomato Salad

Leave a Reply to khulekani Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge