Seaweed Chip Avocado Corn Salad

Add 120 g sweet corn kernels to boiling water and blanch over medium heat for only 2 minutes.

When the kernels smell sweet and look brighter, drain them well in a sieve and let them cool completely.

Cut 150 g avocado into bite-size pieces and immediately spoon over half of the 15 ml lime juice.

Turn the pieces gently instead of mashing them, so the surfaces are coated and browning slows down.

Halve 120 g cherry tomatoes and slice 70 g red cabbage as thinly as possible.

Loosen the shreds and shake off extra moisture before mixing.

In a large bowl, combine the remaining lime juice, 14 ml olive oil, 2 g salt, and 1 g fine chili powder.

Whisk until the salt is no longer visible and the dressing looks lightly tinted and even.

Add the cooled corn, tomatoes, and red cabbage to the dressing first, then toss lightly so the seasoning reaches every piece.

Add the avocado last and fold just until combined, keeping the edges intact.

Transfer the salad to a serving plate, then roughly crush 35 g gimbugak over the top right before eating.

Once the chips touch the dressing they soften quickly, so serve immediately for the crispest texture.