Avocado salad with corn and tomatoes

Step-by-step cooking

1. Step 1:

   

   How to make a salad of avocado, mozzarella cheese and tomatoes? Prepare all the necessary components.

2. Step 2:

   

   Wash tomatoes well under running water, dry with paper towels to get rid of excess moisture. Cut the tomatoes in half, remove the places where the stalk was attached. Cut each half into thin slices or medium-sized cubes, as you prefer. Send the tomatoes to a deep plate or salad bowl.

3. Step 3:

   

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

4. Step 4:

   

   Wash and dry the avocado with napkins. Cut the fruit into 2 parts, remove the stone and peel. Cut the avocado into thin slices and send it to the salad bowl.

5. Step 5:

   

   Drain the juice from the canned corn.

7. Step 6:

   

   Send it to the salad. Peel the onion from the husk, rinse and cut into thin half rings. Wash and dry the greens as well, chop finely. Which onion is better to take, and which greens to use? For vegetable mixes, red, white onions or shallots are well suited. These varieties have a milder taste in contrast to the onion and are excellent for vegetable salads. From the greens, use dill, parsley or basil.

8. Step 7:

   

   Prepare the refueling. In a deep bowl, mix vegetable oil, salt, sugar and garlic, passed through a press. Adjust the amount of salt and sugar to your liking. If you use sweet varieties of tomatoes, then sugar can not be used at all.

9. Step 8:

   

   Pour the dressing over the salad. If desired, you can sprinkle ground allspice on top and sprinkle with lemon or lime juice.

10. Step 9:

    

    Vegetable, vitamin salad is ready! You can serve it to the table!

11. Step 10:

    

    Mix everything thoroughly before serving, try again for salt.