Avocado Corn Salad
Enjoy a refreshing Avocado Corn Salad packed with flavor and perfect for summer gatherings—try making it today!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
Ingredients
Scale
- 1 lb cherry tomatoes (halved or quartered)
- 3 ears of corn (cooked, shucked and cut off the cob)
- 2 avocados (peeled, pitted and sliced)
- 1/2 red onion (medium) (thinly sliced)
- 1/4 cup cilantro (chopped)
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp lime juice (freshly squeezed)
- 2 garlic cloves (pressed or finely minced)
- 1 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Prepare your ingredients: wash the vegetables thoroughly. Halve or quarter the cherry tomatoes. Cook the corn by grilling or boiling, then cut off the kernels.
- In a large salad bowl, combine the cherry tomatoes, corn kernels, avocado slices, red onion, and chopped cilantro.
- Mince the garlic and add it to the bowl.
- Drizzle the extra virgin olive oil and lime juice over the mixture. Sprinkle with sea salt and black pepper.
- Gently toss all ingredients together until well mixed but careful not to mash the avocado.
- Let it rest for 10-15 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://savorywithsophie.com/avocado-corn-salad/