FOOD : RECIPE OF THE WEEK : CORN, AVOCADO AND TOMATO SALAD

BY CHEF SOURAV BASU

THE GRAND, ASANSOL

INGREDIENTS:

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

METHOD:

In the Microwave place the 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.