Corn Salad with Crispy Avocado Croutons
By 
When time is not on your side, this salad can be on your plate in 15 minutes flat.
You’ll Need
- 4 cups cooked corn
- ½ English cucumber, thinly sliced
- 1 small red pepper (seeds removed), diced
- 2 Tbsp olive oil
- Juice of 1–2 limes
- Salt and pepper
- 1 avocado (not too soft)
- ⅔ cups all-purpose flour
- 1 egg
- 1 cup panko or Italian breadcrumbs
- 1 tsp each kosher salt, fresh ground pepper, and chili powder
- Olive oil for cooking
Prep and Cook
- Place the corn, cucumber, and red pepper in a large bowl and dress with the olive oil, lime juice, and a sprinkle of salt and fresh ground pepper.
- Toss everything together and taste, adjusting the seasonings as required. Set aside.
- To make the croutons, slice the avocado in half, and remove the pit. Using a spoon, scoop the avocado flesh from the skin and chop each half into 9 pieces.
- Place the flour on one plate. Whisk the egg and place it on a second plate. Combine the panko and seasonings, and add them to a third plate.
- Heat some olive oil in a pan set over medium-high heat. Dredge the avocado in flour, then the egg mixture, and lastly the breadcrumbs, completely covering all sides of the avocado.
- Add the pieces to the hot pan, and cook until golden brown on all sides. Remove and transfer to a paper towel-lined plate. Add to the salad just prior to serving.
