Avocado Salad

Happy Cinco de Mayo! In a nod to this festive holiday I've made my Avocado Salad. It's not quite a salad and it's not quite guacamole but it's tasty! You can eat this as is, with chips or as a topping for grilled proteins or on tacos. I made this as a salad and as a side to my Spicy Honey Lime Chicken. The cool, creamy avocado and crunchy vegetables are a great compliment to hot, sticky-sweet chicken. Toss in a margarita and you're ready to celebrate! 

Avocado Salad

2 Avocados

1 Large Zucchini

1/2 Red Onion, diced

1 Cup Cherry Tomatoes, Halved

1 Cup Corn

Juice of 1 Lime

Salt and Pepper to taste

Cilantro to Taste

Place sliced tomatoes and diced zucchini in a strainer and salt to pull out the moisture. Let sit for about 30 minutes. Slice 1 Avocado and place in a bowl. Combine with the lime juice, salt, pepper and cilantro and mash. This will act as a "dressing" for the rest of the salad. Set aside. Combine the remaining ingredients in a large bowl and season with salt and pepper. Pour the "dressing" over the vegetables and stir to combine. Add a little more cilantro if you'd like. You may also need to add more salt. Cover with plastic wrap and refrigerate for at least an hour before serving.