The dressing in this salad is not meant to dominate the flavors of the salad, and it is therefore very light. The real stars of the show are the fresh vegetables, so I implore you to buy the best quality you can for the best salsa.
3 corn cobs, cooked (by grilling, boiling, baking, however)
¼ cup chopped red onion
½ cup chopped red pepper
1 large avocado
Juice of 1 lime (roughly 2 tablespoons)
2 tablespoon olive oil
½ teaspoon chili powder
1 small garlic clove minced
¼ teaspoon salt
Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl, set aside.
Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado and dressing and gently mix together.