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Avocado & corn salsa

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  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 10 minutes

  •       

Ingredients

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

Method

1

Combine the avocado, corn, tomato, onion and lime juice and gently toss to combine. Transfer to a serving bowl.

2

Can serve with Pita wedges:

3

Preheat oven to 180°C.

4

Use a large sharp knife to cut the pita breads into wedges.

5

Place on a large oven tray and bake in preheated oven, turning occasionally, for 5-7 minutes or until pita breads are lightly toasted.

6

Remove from oven and set aside.

Tip - For a spicy kick, add a finely chopped green chilli to the salsa and chopped coriander leaves.

Ingredients

 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

Directions

1

Combine the avocado, corn, tomato, onion and lime juice and gently toss to combine. Transfer to a serving bowl.

2

Can serve with Pita wedges:

3

Preheat oven to 180°C.

4

Use a large sharp knife to cut the pita breads into wedges.

5

Place on a large oven tray and bake in preheated oven, turning occasionally, for 5-7 minutes or until pita breads are lightly toasted.

6

Remove from oven and set aside.

Tip - For a spicy kick, add a finely chopped green chilli to the salsa and chopped coriander leaves.

Notes

Avocado & corn salsa
IngredientsDirections

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