Follow these steps for perfect results
avocado
seeded and diced
grape tomatoes
halved
frozen corn
thawed
fresh cilantro
chopped
red onion
finely chopped
salt
sliced ripe olives
drained
poblano chile
chopped
jalapeno pepper
seeded and minced
cider vinegar
lime rind
grated
lime juice
fresh
curly leaf lettuce
leaves
Dice the avocado and halve the grape or cherry tomatoes.
Thaw the frozen corn.
Chop the fresh cilantro and finely chop the red onion.
Chop the poblano chile and mince the jalapeno pepper after seeding them.
Drain the sliced ripe olives.
Combine the avocado, tomatoes, corn, cilantro, red onion, salt, olives, poblano chile, and jalapeno pepper in a large bowl.
Toss gently to combine.
In a separate bowl, combine the cider vinegar, grated lime rind, and fresh lime juice.
Drizzle the dressing over the salad.
Toss gently to coat the salad evenly.
Let the salad stand for 10 minutes to allow the flavors to meld.
Serve the salad in lettuce-lined bowls, if desired.
Expert advice for the best results
For a sweeter flavor, add a touch of honey or agave to the dressing.
Adjust the amount of jalapeno pepper to your desired level of spiciness.
Chill the salad for at least 30 minutes before serving for the best flavor.
Everything you need to know before you start
5 minutes
Can be made a few hours in advance.
Serve in a colorful bowl or on a platter.
Serve as a side dish with grilled meats or fish.
Serve as a topping for tacos or nachos.
Pairs well with the spice and tanginess of the salad.
Its crisp acidity complements the lime and herbs.
Discover the story behind this recipe
Common in Mexican cuisine as a side dish or topping.
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