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Avocado & corn salsa

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

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 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
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.

Nutrition Facts

0 servings

Serving size

4