Mexican Corn and Avocado Salad Recipe | Veggie Fest

Ingredients

• 2 ears summer corn (steamed, boiled, or grilled)
• 1 cup halved red or yellow cherry tomatoes
• 2 cups chopped cucumber, peeled if desired
• ¼ cup diced red onion
• ½ bunch cilantro, chopped
• 2 ripe avocados, cut into chunks
• ¼ cup avocado or olive oil
• 1 teaspoon Zest of one lime
• Juice of 1 lime
• Himalayan pink or kosher salt
• Ground black pepper
• ½ teaspoon red pepper flakes (optional)
• Fresh parsley or cilantro