Avocado goes with everything and I especially love it on salads. That's why I made this avocado salad recipe in the name of my love for this superfood.
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.