Avocado & corn salsa
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
1 avocado (peeled, seeded, finely chopped)
125g can corn kernels (rinsed, drained)
2 ripe tomatoes (seeded, finely chopped)
1/4 red onion (finely chopped)
1tbsp lime juice
4 wholemeal pita pockets
Combine the avocado, corn, tomato, onion and lime juice and gently toss to combine. Transfer to a serving bowl.
Can serve with Pita wedges:
Use a large sharp knife to cut the pita breads into wedges.
Place on a large oven tray and bake in preheated oven, turning occasionally, for 5-7 minutes or until pita breads are lightly toasted.
Remove from oven and set aside.
Tip - For a spicy kick, add a finely chopped green chilli to the salsa and chopped coriander leaves.
Serving Size 4