PREP 25 mins | COOK 4 mins | MAKES 6
We packed the salad into 500ml disposable plastic cups however you can use any container or lunchbox to serve this salad.
INGREDIENTS
3 sweet corn cobs, husks and silks removed
2 ripe avocados, halved lengthways and seeds removed
1 tbs lemon juice
350g tomato medley, halved
½ cup mild tomato salsa sauce
½ medium Iceberg lettuce, shredded
Coriander leaves and corn chips, to serve
STEP 1: Place corn in a single layer in a shallow microwave safe dish, cover and microwave on high for 4 minutes. Uncover and set aside for a few minutes to cool. Slice the kernels from the cobs and set aside.
STEP 2: Spoon avocado flesh into a bowl. Drizzle with lemon juice and season with salt and pepper. Mash until just smooth. Set aside. Combine tomato medley and tomato salsa sauce in a bowl. Set aside.
STEP 3: To assemble the salads, layer the lettuce, corn, tomato mixture and avocado into serving cups. Top each with a coriander leaf and serve with corn chips.