Easy Avocado Corn Salad

Ingredients

• 2 ripe avocados
• 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
• ¼ cup red onion slices (optional)
• 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
• Fresh cilantro, for garnish (optional)
• ½ teaspoon kosher salt
• 1 drizzle olive oil

Instructions

1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
2. Dice the avocado. If using, slice the red onion.
3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.