Avocadoes are the most versatile foods and should be part of any healthy diet. They are a healthy fat your body can recognize and process, and they provide the richness you seek without weighing you down. As a new take on my Raw Corn Dill & Avocado Salad, this recipe uses the avocado as a serving dish for a simple corn and vegetable mix that bears a touch of fresh mint.
Avocado Boat Corn Salad
Ingredients (2 servings)
- 1 avocado
- 1/2 red bell pepper, diced
- 1 scallion, diced
- 1 handful fresh mint
- 1 corn stalk
- 1 tsp mustard
- 1/4 cup apple cider vinegar
- Dash of salt and pepper
Remove the corn from its stalk by running a knife down the length of the stalk. Chop 1/2 the red pepper and 1 scallion into small, equal-sized pieces. Remove the mint leaves from their stems. Toss the corn, red pepper, mint leave and scallions in a bowl.
For the vinaigrette, mix together 1 tsp mustard with 1/4 cup apple cider vinegar. Whisk in a dash of salt and pepper. Add the liquid to the corn mixture and fold all the ingredients together until well combined. The vinegar and mustard give the salad a fragrant and uplifting zest.
Serve atop 1/2 avocado, which will act as the dish.
Eat with a spoon, scooping parts of the avocado with each bite of the corn salad.