Corn-Avo Salad

By 5har0n_nguy3n

Ingredients

• 2 cups (500 mL) fresh corn kernel
• 3 stalks celery, diced
• 3 tbsp (45 mL) lime juice
• 3 tbsp (45 mL) extra-virgin olive oil
• 1 hot red or green pepper, minced (optional)
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) hot pepper sauce
• Pinch sugar
• 1 red onion, finely diced
• 2 avocados, peeled, pitted and chopped
• 3/4 cups (175 mL) chopped toasted walnuts

Details

Servings 6

Preparation

Step 1

In large pot of boiling salted water, cook corn for 2 minutes. Add celery; cook for 30 seconds. Drain; rinse under cold water to chill. Set aside in sieve to drain well.

In large bowl, whisk together lime juice, oil, hot pepper (if using), salt, hot pepper sauce and sugar. Add corn mixture and onion. (Make-ahead: Cover and refrigerate for up to 1 day.) Add avocados and walnuts, tossing to coat.