Avocado Salad with Corn and Tomatoes

Cooking method

1. Step 1:

   

   How do you make a salad of avocado, mozzarella, and tomatoes? Get all the ingredients ready.

2. Step 2:

   

   Wash the tomatoes well under running water and pat them dry with paper towels to remove excess moisture. Cut the tomatoes in half and remove the spot where the stem was attached. Cut each half into thin wedges or medium cubes, whichever you prefer. Put the tomatoes in a deep plate or salad bowl.

3. Step 3:

   

   Drain the brine from the mozzarella, cut the ball into small pieces, and add it to the tomatoes.

4. Step 4:

   

   Wash the avocado and pat it dry with a paper towel. Cut the fruit in half, remove the pit, and peel it. Cut the avocado into thin slices and add it to the salad bowl.

5. Step 5:

   

   Drain the liquid from the canned corn.

6. Step 6:

   

   Add it to the salad. Peel the onion, rinse it, and cut it into thin half-rings. Wash and dry the herbs as well, then chop them finely. Which onion is best, and which herbs should you use? Red onion, white onion, or shallot work well for vegetable mixes. These varieties have a milder taste than regular onion and are great for vegetable salads. For herbs, use dill, parsley, or basil.

7. Step 7:

   

   Prepare the dressing. In a deep bowl, mix the vegetable oil, salt, sugar, and garlic pressed through a garlic press. Adjust the amount of salt and sugar to taste. If you're using sweet tomatoes, you can skip the sugar entirely.

8. Step 8:

   

   Pour the dressing over the salad. If you like, sprinkle ground allspice on top and add a squeeze of lemon or lime juice.

9. Step 9:

   

   The fresh, vitamin-rich salad is ready! You can serve it!

10. Step 10:

    

    Toss everything thoroughly before serving and taste once more for salt.