Ingredients:

  • 3 ripe avocados, halved, pitted, and diced (approx. 600g)
  • 1 cup sweet corn kernels, fresh, frozen (thawed), or canned (drained) (approx. 150g)
  • ½ red onion, finely diced (approx. 75g)
  • 1 red bell pepper, seeded and diced (approx. 150g)
  • 1/4 cup fresh cilantro leaves, chopped (approx. 15g)
  • 1 jalapeño pepper, seeded and minced (optional, for heat) (approx. 5g)
  • 3 tablespoons fresh lime juice (approx. 45ml)
  • 2 tablespoons olive oil (approx. 30ml)
  • 1 tablespoon red wine vinegar (approx. 15ml)
  • 1 teaspoon honey or agave nectar (approx. 5ml)
  • ½ teaspoon ground cumin (approx. 2.5ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Dice the avocados, red onion, red pepper, cilantro, and jalapeño (if using).
  2. In a large bowl, gently combine the diced avocado, corn kernels, red onion, red pepper, cilantro, and jalapeño (if using).
  3. In a separate small bowl, whisk together the lime juice, olive oil, red wine vinegar, honey (or agave), and cumin.
  4. Pour the vinaigrette over the salad and gently toss to combine. Season with salt and pepper to taste.
  5. Serve immediately or chill for later.