Description
A fresh and colorful avocado corn salad combining creamy avocado, sweet corn, and crisp vegetables with a bright lime dressing.
Ingredients
- 2 ripe avocados, diced
- 1 1/2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If using fresh corn, cook it and let it cool completely. If using canned or frozen corn, drain well.
- In a large bowl, add diced avocados.
- Add cherry tomatoes, corn, red onion, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad.
- Gently toss everything together, being careful not to mash the avocado.
- Serve immediately for best freshness.
Notes
- Use ripe but firm avocados to keep texture intact.
- Add cucumber or bell peppers for extra crunch.
- Mix in black beans or grilled chicken for more protein.
- Add feta cheese for a salty contrast.
- Best served fresh as avocado may brown over time.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
