Description
This Corn Avocado Salad is a bright summer salad made with sweet corn, creamy avocado, cherry tomatoes, and fresh lime dressing.
Ingredients
Scale
- 1 lb cherry tomatoes, halved or quartered
- 3 ears corn, cooked, shucked, kernels cut off the cob
- 2 avocados, peeled, pitted, sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons lime juice
- 2 garlic cloves, pressed or minced
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook the corn until tender, allow it to cool slightly, then cut the kernels off the cob.
- Slice the cherry tomatoes and thinly slice the red onion.
- Peel, pit, and slice the avocados.
- Chop the cilantro and mince the garlic cloves.
- Combine tomatoes, corn kernels, avocado slices, red onion, cilantro, and garlic in a large bowl.
- Drizzle olive oil and lime juice over the salad.
- Add salt and black pepper.
- Gently toss until combined and serve immediately.
Notes
- Use ripe but firm avocados to keep the salad from becoming mushy.
- Allow the corn to cool before mixing with avocado.
- Serve immediately for best texture and color.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg