For lunch, on this hot June day, I fixed a refreshing salad featuring avocado and roasted corn. I roasted Silver Queen corn in a dry pan until it was slightly charred, sprinkled it with a generous squeeze of lime juice and seasoned it with kosher salt, powdered red chilis (lal mirch) and black pepper. It added just the right amount of tang and zing to the salad.
cucumber – seeded and chopped small
tomato – seeded and chopped
sweet onion – thinly sliced and roughly chopped
jalapeño – chopped small
radish – minced
cilantro – chopped leaves and stems
Silver Queen corn – roasted and seasoned
avocado – in large cubes
red chili powder (lal mirch)
Manzanilla olives – sliced
Fritos® corn chips
The avocado wasn’t added until toward the end of the preparation to avoid mangling it to death. I seasoned the salad as a whole with salt and squeezed more lime juice before placing the sliced stuffed olives.