CORN, AVOCADO AND TOMATO SALAD

1 cup Sweet corn 1 cup Avocados cut into bite-size pieces 1 cup Tomatoes, deseeded and chopped 4 tbsp Extra virgin olive oil 2 tbsp Lemon juice Freshly ground pepper A dash of salt

Microwave corn on high heat for at least 5 minutes or until cooked. Using a sharp knife, remove kernels from the cob. Combine the cooked corn kernels with avocado and tomatoes in a bowl. Whisk together the oil, lemon juice, salt and pepper to taste and drizzle over the salad ingredients. Serve.

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