Makes 4-5 servings (Feel free to cut the recipe in half)
2 cans organic corn (drained)
10 cherry or grape tomatoes, halved
12 button mushrooms, sliced
1-2 avocados, diced
1/2 red onion, chopped
1/2 cup cilantro, chopped
2 lemons, squeezed
2 tbsp olive oil
1/4 tsp black pepper
1/2 tsp pink Himalayan Salt (or to taste).
I've been wanting to share this amazing recipe with you a few months ago when summer was at its peak! But I never had the chance to photograph it and share it with you the way I really wanted!
Yesterday though was a very special day, not only did I prepare it again, but I also filmed it for my YOU-TUBE channel which I'm very busy with these days. So make sure you subscribe so you don't miss this one and many more to come!!!
Living in Florida feels like summer all year long. So let's pretend it's not winter in the world. ok?
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Let's make the salad now.
1). Open the corn cans and drain very well. I like to let it sit in the colander for 5 minutes before I transfer to a bowl.
2). In a bowl, add the corn, mushrooms, tomatoes, onion, avocado, and cilantro.
3). Add the lemon, olive oil, salt, and pepper and mix. Let sit for 5 minutes and serve.
Notes: Can you use fresh corn instead of the can? Yes! About 3-4 fresh ones.
Feel free to add fresh chopped basil as well.
Watch it on YouTube