Corn Avocado Salsa

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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? 🙂

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Corn Avocado Salsa

Course Salads

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2

Author Rafeeda

Ingredients

• 2 cups frozen corn kernels boiled till soft and drained
• 1 large avocado peeled and cubed
• 1 large onion chopped
• 2 to matoes chopped
• 1 clove garlic minced
• Juice of one lemon
• Salt and pepper to taste
• 1/2 tsp cayenne pepper optional
• 4 tbsp chopped coriander leaves
• 1 tbsp dried parsley

Instructions

• Toss up all the ingredients in a bowl till well combined.
• Serve immediately.