There are only a few foods that excite me the way a perfectly ripe avocado does. This immune-boosting, heart-healthy fruit contains so many nutrients it lives up to its frequent labelling as a “superfood“. That’s why I made this delicious avocado salad recipe.
Packed with healthy fat, folate, potassium, vitamins C and K, and fibre (to name a few), make avocados a fantastic beginner food for your infant. Ripe avocados can be mashed raw with a fork and given straight to your child. Make sure to scrape the inside of the skin-darker green means more nutrients!
- 4 medium avocados ripe, diced
- ¼ medium red onion minced
- 4 small cherry tomatoes halved
- ½ large sweet red pepper minced
- 8 ounces corn kernels frozen, defrosted
- 1-2 cloves garlic minced
- 1 small bunch cilantro minced
- 2 medium limes
- 1 teaspoon salt
- ½ teaspoon cayenne pepper optional, to taste
- ¼ cup olive oil extra-virgin
- 1 (additional) tablespoon olive oil extra-virgin
- In a skillet, heat a tablespoon of olive oil. Stir in cayenne pepper. Cook on medium heat to allow flavours to open.
- Add corn and sauté on medium heat for 4 to 5 minutes. Add in garlic, onion and red pepper and sauté for an additional five minutes or until corn is tender.
- In a bowl, combine juice and zest of 2 limes, salt, pepper, 1/4 cup extra virgin olive oil and minced cilantro. Whisk until thoroughly blended.
- Stir in diced avocado, tomatoes, and corn mixture, making sure dressing is evenly distributed. Best served after several hours marinating in the refrigerator. Be sure to add extra lime juice to exposed areas of salad when storing to prevent browning.