This is absolutely delicious and my new fave go to salsa! Its bursting with flavour and texture and is really a nice switch from traditional salsa. It pairs well with so many dishes too, I enjoyed this the other night with some mexican fried rice and a baked sweet potato. Avocados are amazing for you too, as I’ve said so many times. They are packed full of nutrients and vitamins essential for our health.
For me avocado and corn totally help make a mexican dish – think corn tortillas and guacamole! Mixing the two together in their whole form is just a recipe waiting to happen. Before eating vegan I loved chicken enchiladas smothered in sour cream and cheese and at the end of my enormous meal always came the stomach pains and upset. I always thought it was because the meal was too big to begin with even though I’d eat the whole thing without blinking, but I later discovered it was the dairy that was causing the upset.
Luckily for me, Avocado found its way into my life. It offers the creamy-ness I craved from cheese and dairy but offers such better nutrients for my body. Avocados not only offer protein but omegas and amino acids which are essential in development. They also absorb such great flavour which is why I paired it with both apple cider vinegar and lemon. Once you try this dish I don’t think you’ll want to go back to traditional salsa!
Heat a small pot on medium heat and add your frozen corn with a bit of water, cover and allow to steam until corn is nice and tender. Cut your avocado in half, remove the stone and cut into small square pieces. Chop the onion and pepper into small pieces as well as add everything to a bowl. Sprinkle on your herbs and salt, juice your lemon and pour it along with the apple cider vinegar on top, mix and serve!