This hearty salad is a feast for the eyes (all those colours!) as well as the appetite.

But before you get to enjoy it you must chop!

Maybe it’s a chore you dread and prefer to delegate. Or you might decide that chopping is part of the beauty of life. Using gorgeous fresh produce and a good sharp knife improves the chopping experience, too. I'm beginning to notice, when focussing on this simple task, a sort of peacefulness. 

Serve this salad as a chunky guacamole with a large side bowl of corn chips or as a salad to accompany a main dish.

Throw in a can of rinsed black beans and you've got yourself a complete meal.

Tomato, corn and avocado salad

4 ears of corn (or the equivalent amount of cooked frozen corn, approx 2 cups)

4 ripe avocados, seeded, peeled, and 1/2-inch diced

4 tomatoes, 1/2-inch diced

8 green onion, thinly sliced or 1/2 cup diced red onion

1/2 cup freshly squeezed lime juice

1/4 cup chopped fresh coriander (or other herb of choice)

Salt and ground pepper to taste

Microwave the cobs in their husks for 3-4 minutes. Once cool, remove husks and chop the kernels off with the cobs lying on their sides. 

Chop remaining ingredients.

Gently toss the all the ingredients in a large bowl with lime juice, olive oil, salt and pepper, and chopped coriander.

Garnish with extra coriander. Squeeze a couple of sections of lime on the salad right before serving.