3 ears of corn cooked, shucked and cut off the cob
2 avocados peeled, pitted and sliced
1/2 red onion (medium) thinly sliced
1/4 cup cilantro chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice from 1 to 2 limes
2 garlic cloves pressed or finely minced
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves. Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.