2 cups cubed summer squash -yellow or zucchini
1 or 2 avocados, cubed -ripe but semi-firm
1/2 cup corn, cut off the cob
1/4 cup diced red pepper
1 clove garlic, minced
2 Tbl lemon juice, fresh squeezed
1/4 cup olive oil
1/4 tsp salt
fresh ground pepper
Begin by prepping all the ingredients. lightly steam or briefly boil the squash for two minutes. strain and run under cold water to stop the cooking process.
While the squash cools, gently combine the avocado, red pepper, garlic, lemon juice and olive oil. add the cooled squash, salt and fresh pepper. using a spatula or wide spoon, mix until just combined. cover the bowl and chill for an hour before serving.
Southwestern twist: use fresh lime & lemon juice, add 1/4 tsp crushed red pepper or smoked chipotle chili powder, 1/4 cup chopped cilantro and 1/2 tsp roasted & fresh ground cumin seeds
Greek twist: add 1/4 feta cheese, 1/4 cup chopped parsley and 1/4 cup chopped basil