Avocado and Corn Salad
A refreshing and healthy salad that combines sweet corn, creamy avocado, and fresh herbs, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 corn on the cob (or 400g / 14 oz canned corn, drained)
- 1 avocado, cut into large dice
- 200 g / 7 oz cherry tomatoes, halved (or 2 large tomatoes, cut into large dice)
- 2 shallots/scallions, finely sliced or 1 small red onion finely chopped
- 1/3 cup finely chopped coriander/cilantro (or parsley)
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of water to a boil.
- Once the water is boiling, carefully add the corn on the cob and cook for 3 minutes.
- After 3 minutes, drain the corn and run it under cold water to stop the cooking process.
- Once the corn is cool to touch, cut the corn kernels off the cob and set them aside to cool completely.
- In a large bowl, add the diced avocado, halved cherry tomatoes, sliced shallots, and chopped cilantro.
- Drizzle the lime juice and olive oil over the ingredients in the bowl.
- Season with salt and pepper to taste.
- Gently toss everything together to mix well and ensure the ingredients are coated in the dressing.
- Serve immediately or chill in the refrigerator for a bit before serving.
Notes
Best enjoyed fresh but can be stored in an airtight container in the refrigerator for 1-2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://glazerush.com/avocado-and-corn-salad-avocado-salad/