A fresh, complete salad with corn, avocado, red onion, parsley, and Tuscan salami browned in a pan until crispy. A quick, flavorful, and balanced summer dish, ideal as a light lunch or quick dinner.
Drain the corn well and set it aside in a large bowl.
Slice the red onion thinly and roughly chop the parsley.
Peel the avocado, remove the pit, and cut it into cubes, then drizzle it with the lemon juice.
Heat a non-stick pan and brown the salami slices for a few minutes, until the edges are crispy.
Combine the corn, onion, avocado, and parsley in a bowl. Add the crispy salami.
Dress with extra virgin olive oil, salt, and pepper, mix gently, and serve immediately.
Non-stick pan
Large bowl
Sharp knife
Store in the refrigerator in an airtight container for up to 1 day. Add the avocado only at the time of serving to prevent it from browning. The browned salami should preferably be eaten as soon as it is prepared to maintain its crispiness.
For best results, serve the salad as soon as it is ready. If you want a
Italia
| Energy (kcal) | 239.73 |
| Carbohydrates (g) | 4 |
| of which Sugars (g) | 1.64 |
| Fat (g) | 21.41 |
| of which Saturates (g) | 4.33 |
| Protein (g) | 7.26 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.35 |
