Tomato, Avocado, Cheese and Corn Fresh Salad

Ingredients

• Tomato1 count (130 g)
• Avocado1/4 count (60 g)
• Cheese1 slice (25 g)
• Corn1/4 unidad (63 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Basil4 count (2 g)

Instructions

1. 1

   Step 1

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12-15 minutes, remove and drain.

2. 2

   Step 2

   Optional: Brown the corn in a pan for some minutes.

3. 3

   Step 3

   In the meantime, peel and dice the avocado with the tomato and cheese.

4. 4

   Step 4

   You can use fresh/white, mozzarella, cottage or ricotta cheese.

5. 5

   Step 5

   Mix the tomato with the avocado, corn and cheese on a plate.

6. 6

   Step 6

   Season with olive oil, lemon juice, salt and pepper and add fresh basil.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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