We have been trying to eat healthier, and I love finding different combinations of veggies to create fresh salads. This is a twist on a similar recipe that I have used before, and I like to switch up the ingredients every so often.
Tomatoes (one pack of cherry or grape tomatoes)
1/2 English cucumber
1 cup corn
Salt and pepper
Halve the tomatoes, and chop the cucumbers into chunks. Mince a handful of fresh cilantro, and toss with the tomatoes and cucumber.
For the corn, I usually use frozen organic corn, but in the summer, I also use fresh corn that I cut off the cob. I like to steam many ears of corn and then cut it off the cob to save for recipes like this.
Chop up two ripe (but firm) avocados. Toss gently with the rest of the mixture, or sprinkle on top instead of mixing in, so that the avocado stays intact.
Add a splash of lemon juice, and salt to taste (and pepper, if desired).