Pineapple, Corn and Tomato Salad

Name: Pineapple, Corn and Tomato Salad
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 5 corn cobs, peeled, silks removed; 1 pineapple, peeled, cut into small wedges; 2 x 250g punnets cherry tomatoes, quartered; 2 large avocados, peeled, chopped; 4 green onions, thinly sliced; 1/4 cup fresh lemon juice; 1/4 tsp. Tabasco sauce

Place corn into a saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Reduce heat to medium. Simmer for 5 minutes, or until just tender. Drain. Set aside. Cool for 10 min…

Cook20 min
Total20 min
Serves2
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

5 corn cobs, peeled, silks removed
1 pineapple, peeled, cut into small wedges
2 x 250g punnets cherry tomatoes, quartered
2 large avocados, peeled, chopped
4 green onions, thinly sliced
1/4 cup fresh lemon juice
1/4 tsp. Tabasco sauce

Method

Place corn into a saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Reduce heat to medium. Simmer for 5 minutes, or until just tender. Drain. Set aside. Cool for 10 minutes.
Run a sharp knife down each corn cob to remove kernels. Place kernels into a large bowl. Add pineapple, tomatoes, avocados and onions. Toss gently.
Use a fork to whisk together lemon juice, Tabasco, and salt and pepper. Pour over salad. Toss gently to combine. Serve.