Lasagna and a Salad...sort of

Some days, it's just too much to expect anything from me other than lying on the couch.  Such was the case last night.  Unfortunately, I still get hungry in this state, so something must be done about it.  At times like this, my usual healthy, low-fat, organic self disappears and out of the freezer comes a big box of Prego's Lasagna.  If you haven't tried this brand, you should.  It's good enough to pass off as homemade, as long as you can figure out a way to get it out of the plastic tray first.  I did rise to the occasion of standing long enough to pull together this salad made from what I had on hand, and it was pretty good too.  Happy cheating.

Avocado Corn Salad

1 avocado
1/2 cucumber
1 cup corn
1/2 lemon
1 tablespoon olive oil
Salt &Pepper

Peel and cut the avocado into bite-size
chunks. Add the cucumber, peeled and
chopped, then the corn. Canned, frozen
or fresh corn is fine. Squeeze on the
lemon, sprinkle the olive oil and season
with salt and pepper. Keep cold until
ready to serve. Makes 2 servings.