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  Summer Salad


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 INGREDIENTS
1 cup cucumber, chopped
1 cup tomato, chopped
1 cup corn, cooked and cut from cob
1/2 cup red onion, diced
1-2 avocados, diced
1/3 cup lime juice
Salt and cayenne pepper

DIRECTIONS
Mix together all vegetables.
Stir in lime juice and add salt and cayenne to taste.
Serve immediately for best results.
Cover and refrigerate leftovers.

SERVING SUGGESTIONS
Mound on greens for a great salad.
Scoop it up with blue corn chips.
Use as a topping for tacos.
Mix with beans and fill a wrap or pita.
Spoon over grilled shrimp or fish.

Copyright © 2020 Stefanie Samara Hamblen