Corn, Avocado And Tomato Antipasto Salad
- ½ cup corn
- ¼ avocado, cut into chunks
- a few baby tomatoes, halved
- sea salt
- Pre-heat the oven to 400 degrees.
- Roast the corn.
- When the corn is golden, remove it from the oven and let it cool.
- Combine the corn, avocado, and tomatoes in a small serving bowl.
- Drizzle olive oil and lemon over the antipasto.
- Salt and pepper to taste.