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.
Salad
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.
