Avocado Salad With Roasted Corn

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

lime juice

kosher salt

red chili powder (lal mirch)

Manzanilla olives – sliced

Fritos® corn chips

avocado saladavocado salad 2

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.

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