We leave a few medium-sized leaves for the final decoration of the salad, and tear the rest into small parts. Finely chop the onion, and you can grate the garlic or pass it through a garlic press. We cut the avocado into medium cubes, which we pre-peel from the skin and bones. We clean the canned olives from the bone (if there is one) and finely crumble them. We leave one tomato for decoration, and cut the second one into small pieces into a salad. We add canned corn and linseed oil, which can be replaced with any other cold-pressed vegetable oil. Pour apple cider vinegar to taste and salt the salad if necessary. Mix the finished dish.
We put a few leaves on a plate and add a salad on top, which we decorate with tomato slices. If desired, you can sprinkle with pieces of almonds.