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How to make Pineapple, corn and tomato salad

Yield = 8
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 5 corn cobs, peeled, silks removed (see note)
  • 1 pineapple, peeled, cut into small wedges
  • 2 x 250g punnets cherry tomatoes, quartered
  • 2 large avocados, peeled, chopped
  • 4 green onions, thinly sliced
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon Tabasco sauce

Method

  • Step 1 Place corn into a saucepan. Cover with cold water. Bring to the boil, uncovered, over high heat. Reduce heat to medium. Simmer for 5 minutes, or until just tender. Drain. Set aside. Cool for 10 minutes.
  • Step 2 Run a sharp knife down each corn cob to remove kernels. Place kernels into a large bowl. Add pineapple, tomatoes, avocados and onions. Toss gently.
  • Step 3 Use a fork to whisk together lemon juice, Tabasco, and salt and pepper. Pour over salad. Toss gently to combine. Serve.