Kathie Oh's Recipe

Best Avocado salada

Category: super salads

2 cups fresh corn kernels (or frozen, if in a pinch)
3 stalks celery, diced (to about same size as kernels)
3 Tbsp lime juice
3 Tbsp extra virgin olive oil
1 hot red or green chile, minced (optional, can use more if you like it HOT)
1/2 tsp salt
1/4 tsp hot pepper sauce
Pinch sugar
1 red onion, diced (again, about same size as kernels)
2 avocados, peeled, pitted and chopped
3/4 cup chopped toasted walnuts

Directions
In large pot of boiling salted water, cook corn for 2 minutes. Add celery, cook for 30 seconds. Drain; rinse under cold water to chill. Set aside in sieve to drain well.
In large bowl, whisk together lime juice, oil, hot pepper (if using), salt, hot pepper sauce and sugar. Add corn mixture and onion.
* Make ahead: Prepare to previous step; cover and refrigerate for up to 1 day.
Just before serving, add avocados and walnuts, tossing to coat.