Avocado Salad

Avocado tastes delicious for both breakfast and lunch. It can be served as is, with corn kernels and shredded carrots, or as an ingredient in a fresh salad. The yellow corn kernels give a wonderfully sweet taste. Some cherry tomatoes also marry beautifully with this dish, with a sprinkling of salt.                     


2 portions

2 medium ripe avocados

1 medium carrot

1 red bell pepper

6 small broccoli florets

4 tablespoons corn kernels

sea salt

To Serve

The avocado can be served divided into two halves with the skin, or without, 

in a salad bowl with other vegetables.

Add to Favorite
Tell a friend
Search Butterfly Season