- 1 pound Persian cucumbers, cut diagonally into ¼- inch -thick slices
- 1 cup raw or cooked corn kernels (from 1 to 2 ears corn)
- 1 ripe avocado, sliced
- 1 jalapeno, thinly sliced (seeds optional)
- 1 ½ limes, juiced
- Extra- virgin olive oil, for drizzling
- 1/4 cup packed finely chopped cilantro leaves
- Hot Lime Seasoning, for sprinkling
- Flaky sea salt
Ingredients
Methods
- Arrange the cucumbers, corn, avocado, and jalapeno on a large serving plate in an alternating pattern.
- Pour the lime juice on top. Then drizzle with oil. Garnish with the cilantro, a big shower of Hot Lime Seasoning, and salt to taste. Serve immediately.
