Avocado, Corn and Cucumber Salsa
2 avocados, peeled, pitted and diced into half-inch pieces
1 mini, seedless cucumber, peel on, diced into quarter-inch pieces
1/3 cup red onion, small diced
Kernels from 1 ear of sweet corn, grilled or raw
2 tablespoons fresh cilantro, finely chopped
1 jalapeno, seeded and minced
1 large clove garlic, minced
2 to 3 tablespoons fresh lime juice
1 to 2 tablespoons olive oil
Kosher salt and black pepper to taste
Place avocado, cucumber, red onion, sweet corn, cilantro, jalapeno and garlic in a medium bowl. Add 2 tablespoons lime juice and 1 tablespoon olive oil; lightly toss to combine. Taste and add more lime juice and olive oil if needed, then add salt and pepper as desired.
Best when served immediately. If refrigerating, place a layer of plastic wrap directly on the surface to prevent discoloration.
Serve with Weak-in-the-Knees Grilled Salmon Tacos or as a dip with chips.