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–+ servings

Corn Salad with Avocado

A refreshing and nutritious corn salad featuring ripe avocado, perfect for summer gatherings or as a light side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups corn kernels fresh or canned
  • 1 large ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 1 teaspoon olive oil optional
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. In a large mixing bowl, combine corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro.
  2. Drizzle with lime juice and olive oil, then season with salt and black pepper to taste.
  3. Gently toss the salad to combine all ingredients without mashing the avocado.
  4. Serve immediately or refrigerate for up to 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

This salad is best served fresh but can be stored in the refrigerator for a short time. To prevent the avocado from browning, add lime juice just before serving.

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