Avocado and Corn Salsa/ Salad

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 I`m hoping that you are vegetarian 7 days a week already....but if not, once a week is a start! and it`s a trend that`s sweeping the nation. Anyone can be encouraged and inspired to eat vegetarian at minimum once a week through this Meatout Monday campaign.

This week`s recipe features fresh produce from the garden..or from your local farmer`s market. Tis a wonderful time to eat vegetarian with all the sweet, colorful and delicious veggies ready for picking!

Fresh Corn & Avocado Salad

What a great time of year!  Fresh produce is rolling in from gardens and fields.  Roadside stands and farmers’ markets are ripe with inspiration. If the summer heat has been testing your resolve or the power outages in your neighborhood are stifling your creativity in the kitchen, this recipe will help you focus on the bright side.  It’s raw, it’s cooling, and it’s filled with garden goodness. Ingredients:3 ears fresh sweet corn, cleaned (or 3 cups frozen, thawed) 1/2 cup red onion, diced 1 small avocado, diced juice of 1/2 lime 1 tablespoon fresh basil, chopped 1/2 teaspoon salt freshly ground pepper, to taste Directions: Husk, clean, and cut corn from the cob. Combine all ingredients in a large bowl. May serve immediately or allow to marinate. Note: Serve as a side, with tortilla chips, or as a taco topping. Even better the next day! Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up at www.MeatoutMondays.org! Looking for more recipes, resources, and tips? Visit LiveVegan.org! Thank you “greeneyedlady” at VegWeb.com for this colorful recipe and photo.