Hello Skinny People on the blog! Hope everyone had a fulfilling weekend. So how does it feel when someone calls you skinny? I think in the past, it would have been quite offensive but thanks to those darn sized zero models, being skinny is considered cool now. It’s the “in” thing and basically fashionable. I am pretty sure that zero sized models are not good cooks. Tearing lettuce into a bowl and squeezing lemon juice over those leaves isn’t considered cooking. Cows and goats would appreciate it very much though. Not that I know how it feels to be skinny. I came into this world and bam, I was already an eight ++ pounds baby and that too despite the fact that my mother could not eat properly for the entire nine months when she was expecting me. How did I end up being an eight pounder, that I don’t know. I really don’t remember much as to what I was doing and eating while I was in there. *shrug*
This is my third post on Skinny Mondays. Do check out my previous Skinny Monday’s Recipes. There is this amazing Roasted Garlic and Pumpkin Hummus that you can use as a dip or a spread plus a crazy Delicious Skinny Chicken Stir Fry and Corn Salad. I am looking forward to saying “this is the 300th Skinny Monday Post already!” This either means, a) I have big dreams or b) I am here to stay. 🙂
I know that I just shared a recipe with corn last week and this is gonna be another corny post, but this Corn and Avocado Salsa is SO DELICIOUS that If I don’t share it would be criminal. Good things are meant to be shared among your loved ones. *makes a heart with hands*
When you are eating corny, you end up being corny too at times.
So this delicious salsa has corn, lemon juice, cilantro and my SUPER FAVORITE ingredient, AVOCADO! <3<3<3.
Avocado and me, we go long way back. Xoxoxo.
If you are those types who wanna eat fresh at all the times, just grab two ears of steamed corn, and cut the kernels off. I love fresh ingredients but today I am not “those type”, so I am just using canned corn for convenience. I mean, who wanna slice the kernels off a corn on a Monday. On a Friday maybe, but definitely not Monday. *shakes head*
For a marriage to work out, you need to know each other well, same goes for this salsa. It is best to leave the salsa in the fridge for at least a few hours. This way, they can mingle and get to know each other better, you know like hang out? Serve these with chips, toasted baguette, steamed prawns or as a side with your grilled chicken. The possibilities are really limited by your creativity. I personally prefer it as a side or as a topping on my bruschetta.
This Corn and Avocado Salsa is refreshing, healthy and feisty all at once, You can’t give this salsa a miss. It makes you wanna jump right in the bowl and stay in there for a while or till you have licked the bowl clean. As a dip, this can serve 4 people or 2 people with a-not-so-skinny appetite. As a salad or side, these are perfect for two. If you are me, then it feeds one.
- 2 ears sweet corn or ½ cup canned corn, drained
- 1 firm avocado, diced
- ¼ red onion, diced
- ½ jalapeno, diced (optional)
- ½ red chilli, sliced
- Juice of ½ a lemon or juice of 1 lime
- Chopped cilantro
- Salt to taste
- A pinch of sugar
- Drained the corn and give it a good rinse.
- If using whole corn, slice the kernels off the corn.
- In a bowl, combine lemon/lime juice, salt, sugar and give it a good mix.
- Mix in all the remaining ingredients.
- Cover and refrigerate for at least an hour before serving.
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