Hello friends! If you haven’t already, please check out my VegNews debut. I make a mean walnut banana ice cream with a vegan caramel sauce. Nuff said! Today, I’m showing you how to make a corn salad using avocado as the base. With each bite you get a little bit of everything – the starchiness of the corn and the creaminess of the avocado. Enjoy!

What you need:

• 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

For a step-by-step picture guide, go to a slightly different variation of this recipe that I made last Summer.

Bon Appetit!

xo Aylin

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