Name: Lise's Corn, Avocado and Walnut Salad
Total time: 20 min
Yield: 6-8 servings
Ingredients: 1 341 ml tin corn kernels; 3 stalks celery (diced); 1 lime (juice and zest); 3 tbsp Frescolio Lime Infused EVOO; 1 red or green pepper (diced); 1/2 tsp salt; 1 tbsp Frescolio Peperoncino Garlic Agrumato EVOO; 1 pinch sugar; 1 red onion (finely diced); 2 avocados (peeled, pitted, and chopped); 3/4 cup toasted walnuts (or pecans) (chopped ); 1 tsp sea salt

Lise's Corn, Avocado and Walnut Salad

Servings	Prep Time
6-8servings	20minutes

Servings	Prep Time
6-8servings	20minutes

Ingredients

1 341 ml tin corn kernels
3 stalks celery diced
1 lime juice and zest
3 tbsp Frescolio Lime Infused Olive Oil
1 red or green pepper diced
1/2 tsp salt
1 tbsp Frescolio Peperoncino Garlic Agrumato Olive Oil
1 pinch sugar
1 red onion finely diced
2 avocados peeled, pitted, and chopped
3/4 cup toasted walnuts (or pecans) chopped
1 tsp sea salt

Servings: servings

Units:

Ingredients

1 341 ml tin corn kernels
3 stalks celery diced
1 lime juice and zest
3 tbsp Frescolio Lime Infused Olive Oil
1 red or green pepper diced
1/2 tsp salt
1 tbsp Frescolio Peperoncino Garlic Agrumato Olive Oil
1 pinch sugar
1 red onion finely diced
2 avocados peeled, pitted, and chopped
3/4 cup toasted walnuts (or pecans) chopped
1 tsp sea salt

Servings: servings

Units:

Instructions

Strain juice from tinned corn.
In a large bowl, whisk together lime juice, olive-oil, salt, and sugar. Add corn, celery, and onion.
Refrigerate for at least an hour or overnight.
Just before serving, add avocados and walnuts, tossing to coat with dressing. Adjust seasonings to taste.

Recipe Notes

This recipe uses Frescolio's Lime Infused EVOO and Peperoncino & Garlic Agrumato EVOO. You could also try any of the following EVOOs for a different taste: