Ingredients:

  • 3 Tbsp fresh lime juice
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1 tsp honey or maple syrup (optional)
  • 3 large ripe avocados, diced
  • 1 medium English cucumber, seeded and diced
  • 1 cup sweetcorn (tinned, drained, or thawed)
  • 1/4 small red onion, very finely diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 cup fresh coriander (cilantro), roughly chopped

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, combine the lime juice, ground cumin, salt, pepper, and optional sweetener. Whisk briefly. Slowly drizzle the olive oil into the lime mixture while whisking continuously until the dressing emulsifies slightly.
  2. Prep the Sturdy Vegetables: Dice the cucumber (remove seeds for crunch), sweetcorn, finely diced red onion, and halved tomatoes. Combine these ingredients in a medium mixing bowl.
  3. Dress the Base: Pour approximately half of the prepared vinaigrette over the cucumber and corn mixture. Toss gently to coat the base ingredients, reserving the rest of the dressing.
  4. Add and Fold the Avocado: Just before serving, peel and dice the ripe avocados into roughly 1.5 cm cubes. Add the avocado pieces and the chopped fresh coriander to the bowl. Pour the remaining vinaigrette over the top.
  5. Final Gentle Assembly: Using a rubber spatula or two large spoons, gently fold the ingredients together once or twice, ensuring the dressing and herbs are distributed without crushing the avocado chunks. Taste and adjust seasoning (salt, pepper, or lime) if necessary. Serve immediately.