This avocado and corn salad is a tasty twist on classic Mexican guacamole.
- 2 firm large ripe avocados, halved, stones removed, peeled, finely chopped
- 1 x 410g can corn kernels, drained
- 3 shallots, ends trimmed, thinly sliced
- 1/4 cup chopped fresh coriander
- 2 tablespoons fresh lemon juice
- Combine the avocado, corn, shallot, coriander and lemon juice in a medium bowl. Serve.