Mexican Choko Salad

Ingredients:

• Chokos – 2, peeled and stoned
• Fresh Corn Kernels – 1 cup
• Celery – 1 cup, sliced

For the Herb Dressing:

• Olive Oil – 1/2 cup
• Red Wine Vinegar – 2 tblsp
• Salt as per taste
• Black Pepper – ground
• Dried Oregano – 1/2 tsp
• Dried Thyme – 1/2 tsp
• Flat-leaf Parsley – 3 tblsp, chopped
• Small Onion – 1/2, finely chopped

Method:

1. Cut the choko flesh into thick slices.
2. Steam for about 8 minutes or until tender.
3. Spread on a plate to cool.
4. Boil the corn in lightly salted water for 2 1/2 minutes.
5. Drain and refresh in cold water and drain again.
6. Blanch the celery for about 40 seconds in boiling water. Drain.
7. Transfer choko slices to a salad bowl and add the corn and celery.
8. To make the dressing, whisk the oil and vinegar together in a bowl.
9. Add the salt, ground pepper, oregano, thyme, parsley and onion.
10. Mix well.
11. Pour this over the salad and mix well.
12. Serve.