Time for the Secret Recipe Club post! This is my second SRC challenge in Group C and I am excited as usual! 🙂
This month , I was assigned “Where is my spoon?”, a lovely blog by Adina. She is a Romanian currently residing in Germany – both beautiful countries indeed! Don’t ask me how I know, Google is helpful enough in that case, isn’t it? 😉 Her recipe index is loaded with a wide variety of recipes, that look amazing yet are very quick to whip up. A few recipes that I noted up while browsing through her blog were the Broccoli Chickpea Soup, Golden Roasted Potatoes with Avocado Dip and Vegan Banana Bread. After a lot of contemplation and because I was in such a mood for a salad one night, I opted to make the quick Corn Avocado Salsa.
I have always loved avocado in this milkshake form but it never appealed to me in any other way. It is now that I am slowly starting to appreciate how versatile this fruit can be. True, it can make you so irritated by getting spoiled just before you think you can use it, but still… 😀 I use up the areas which are green enough to use and discard off the black portions… Can’t help it! 😕 This is not the first salsa I have made, there is one already on the blog and that too has an avocado! There is hardly any time involved in whipping up a salsa and eating it up too! Fills you up guilt-free, isn’t it? 🙂
- 2 cups frozen corn kernels, boiled till soft and drained
- 1 large avocado, peeled and cubed
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 clove garlic, minced
- Juice of one lemon
- Salt and pepper to taste
- ½ tsp cayenne pepper (optional)
- 4 tbsp chopped coriander leaves
- 1 tbsp dried parsley
- Toss up all the ingredients in a bowl till well combined.
- Serve immediately.