Ingredients
3 ears of fresh corn (boiled, chopped)
6 mini cucumbers
2 cups cherry tomatoes
6 tablespoons diced red onion
6 tablespoons extra virgin olive oil
1 avocado diced and chopped
1 teaspoon Himalayan pink salt
Half lemon (for juice)
Instructions
Using instant pot, put metal trivet in the pot with a cup of water. Remove husks and silks and place, stack on trivet. Set manual pressure for two minutes - when it's done, quick release. Let cool before cutting and putting in salad.
Cut up the cucumber, tomato and onion and place in bowl with corn.
Mix ingredients together and place in the refrigerator for an hour or so.
When ready to serve, add avocado and stir in with the rest of the salad.
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