Cheddar Cheese, Corn, Avocado, Onion and Carrot Salad

Ingredients

• Cheddar Cheese3 slice (75 g)
• Corn1 cup (150 g)
• Avocado1/4 count (60 g)
• Carrot1 medium (60 g)
• Onion1/4 count (38 g)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, peel and dice the carrot.

3. 3

   Step 3

   After 6 minutes, add the carrot to the pot. Wait 6 minutes more and check if the vegetables are all tender. Remove and drain.

4. 4

   Step 4

   At the same time, peel the avocado. Cut the cheese and chop the onion.

5. 5

   Step 5

   Season the onion and avocado with vinegar. Then add the corn, carrot and cheese.

6. 6

   Step 6

   Season with salt and pepper, and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheddar Cheese, Corn, Avocado, Onion and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.