Sweet Corn and Avocado Salad

by Olive Campbell


2 fresh corn cobs
1 avocado
1 red capsicum
2 tomatoes
Bunch of mint leaves
Olive oil


Cook corn in microwave for about 7 min (depending on size). Dice tomato, avocado and capsicum, toss all veges in good quality olive oil. Roughly chop mint and mix to combine. Season with salt and pepper. Great with fish!

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— Clare, Malin Bridge

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