Quick & Fresh Avocado Corn Salad
Enjoy the flavors of summer with this fresh, fast-prep Avocado Corn Salad!
Print
Pin
Servings: 6 SERVINGS
Calories: 202kcal
Equipment
- Knife and cutting board
- Large pot
- Stove
- Salad bowl
- Measuring cup
- Whisk
Ingredients
For the salad
- 3 ears of fresh corn
- 2 cups grape tomatoes, sliced in half
- 2 avocados, peeled and diced
- ½ cup red onion, thinly sliced
- ¼ cup cilantro, chopped
For the dressing:
- 2 tbsp extra-virgin olive oil
- Juice of two limes
- 1 garlic clove, minced
- 1 tsp honey
- ⅓ tsp ground cumin
- Salt and pepper to taste
Instructions
- Shuck, cook, and cut the kernels off the corn. Let them cool down.
- Place the cooked corn, sliced grape tomatoes, diced avocado, sliced red onion, and cilantro in a salad bowl.
- Make the dressing: whisk the olive oil, lime juice, minced garlic, honey, cumin, salt, and pepper.
- Drizzle the dressing over the veggies and toss to combine.
Nutrition
Calories: 202kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 111mg | Potassium: 342mg | Fiber: 5g | Sugar: 6.5g | Vitamin A: 12IU | Vitamin C: 35mg | Calcium: 2mg | Iron: 5mg