Avocado Salad Recipe

Ingredients

Serve 4

• 1 large ripe avocado, pitted, peeled, and cut into small cubes

• juice of 1/2 lemon

• salt to taste

• 1-2 heads of Belgian endive, shredded

• 1 cup/100 g canned corn/sweet corn

• 1 sprig fresh basil, torn

• 1 sprig fresh parsley, coarsely chopped

• 4 whole lettuce leaves

• 6 tbsp extra-virgin olive oil

Method:

1. Drizzle the avocado with lemon juice to prevent it from browning. Season with salt.

2. Gently toss the avocado with the Belgian endive, corn, basil, and parsley in a large bowl.

3. Arrange the lettuce leaves on a serving dish and spoon the salad into them. Drizzle with the oil and serve immediately.