Monday, March 24, 2008

Spring Salad

1 bag frozen sweet corn
2 Vine Ripened Tomatoes, seeded and chopped
1/2 bunch of Italian Parsley, rough chop
1 Avocado
1/2 lemon
Vegetable Oil
Pinch of Sugar

Blanch corn in boiling water for 3 minutes. Run under cold water to stop cooking process. Drain and add to bowl.

Add tomatoes and parsley.

Pit and chop avocado. Add to corn, tomatoes and parsley. Squeeze the juice from half a lemon over the vegetables. Drizzle vegetable oil and add a pinch of sugar. Salt and pepper to taste.

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