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Avocado Corn Salad
A delicious salad made with corn, tomatoes and avocados.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Calories
116
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Zester
Ingredients
Dressing
2
tablespoons
olive oil
1
tablespoon
lime juice
freshly squeezed
1
teaspoon
lime zest
¼
teaspoon
salt
1
teaspoon
jalapeno
finely diced, optional
Salad
2
cups
corn
fresh or frozen
1
avocado
diced
1
cup
cherry tomatoes
quartered
½
cup
red onion
diced
½
cup
cilantro
chopped
salt and pepper
US Customary
-
Metric
Instructions
Dressing
Place oil, lime juice and zest, salt and jalapeno in a small jar with a lid. Shake to combine.
2 tablespoons olive oil,
1 tablespoon lime juice,
1 teaspoon lime zest,
¼ teaspoon salt,
1 teaspoon jalapeno
Salad
In a large mixing bowl, place corn, avocado, tomatoes, onion and cilantro
2 cups corn,
1 avocado,
1 cup cherry tomatoes,
½ cup red onion,
½ cup cilantro
Pour prepared dressing over top
Mix gently to combine
Add a pinch of salt and pepper, if needed
Serve right away or cover and refrigerate
Notes
If making more than four hours ahead of time, add the avocado just before serving
Fresh corn needs to be cooked and cooled first. Cook cobs in boiling water for 8-10 minutes. Remove and when cool, cut corn from the cob.
Refrigerate leftovers and use within 2-3 days
Nutrition
Serving:
0.5
cup
|
Calories:
116
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
78
mg
|
Potassium:
270
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
304
IU
|
Vitamin C:
11
mg
|
Calcium:
10
mg
|
Iron:
1
mg