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September 27, 2010


1/2 avocado cubed

1/2 tin corn kernels

1 teaspn coriander (if you have it otherwise any other green herb)

1/2 cup spring onions finely chopped

juice of 1/2 a lemon


  1. Combine avocado and spring onion in a bowl with corn kernels.  
  2. Place lemon juice into a screwtop jar with coriander. Shake well and then pour on top of salad.
  3. Season with pepper and salt
  4. Serve with Yoghurt Dressing

Additions:  add small tomatoes if you wish; add shredded cooked chicken for a non-vegetarian alternative

Use the other 1/2 of the avacado and corn to make Tomato Salsa.

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