Description
Summer Corn & Avocado Salad is a vibrant and refreshing dish that encapsulates the essence of sunny days. With sweet corn, creamy avocado, and juicy tomatoes, this salad is a delightful explosion of flavors perfect for summer gatherings or a light snack. It’s visually stunning, easy to prepare, and can be served as a main course or side dish. Dive into this delicious experience that will transport you to warm, laughter-filled afternoons.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears)
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the corn by boiling it for 5-7 minutes or grilling until golden and smoky. Let cool.
- While cooling, dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
- In a large bowl, combine cooled corn, avocado cubes, cherry tomatoes, and red onion.
- Add chopped cilantro, lime juice, olive oil, salt, and pepper; mix gently to combine while keeping avocado chunks intact.
- Serve immediately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg