Avocado Corn Salad
This bright avocado corn salad recipe is the ultimate summer salad! It's so fresh, bursting with flavor, and is really easy to prepare with a delicious 3-ingredient dressing.
Servings: 6
Ingredients
- 4 ears corn husks & silk removed
- 3 large avocados
- 1 cup little tomatoes (grape, cherry, etc.) cut into halves
- 1 bunch cilantro chopped
- 1/3 cup chopped red onion
- 1 jalapeno pepper chopped
- Salt & pepper to taste
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/2 tablespoon honey
Instructions
- Bring a large pot of water to a boil, and using tongs, insert the cobs of corn and cook for 4 minutes. Once they're done, drain them and fill the pot with cold water to stop the corn from cooking and to cool it.
- Meanwhile, add the dressing ingredients to a large salad bowl and whisk until combined.
- While the corn cools, prep the remaining salad ingredients and add them to the bowl.
- Once the corn is cool, cut the corn off the cobs and add it to the salad bowl.
- Toss until combined and taste and adjust as needed (e.g. add a splash more lime juice). Season generously with salt & pepper.
Nutrition
Calories: 314kcal | Carbohydrates: 29g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 10mg | Potassium: 750mg | Fiber: 9g | Sugar: 7g | Vitamin A: 678IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg
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