Description
Delight in the refreshing flavors of our Summer Corn Salad with Avocado, perfect for warm days and summer gatherings. This vibrant dish combines sweet corn, creamy avocado, and a zesty dressing for a nutritious and satisfying experience.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper, to taste
Instructions
- Gather all fresh ingredients, removing corn kernels from the cob if using fresh corn.
- Slice the ripe avocados into cubes and add them to a large mixing bowl with corn, bell pepper, and onion.
- Gently toss all ingredients together to combine the vibrant colors and flavors.
- Whisk together olive oil, lime juice, salt, and pepper in a small bowl, then drizzle over the salad and toss gently to coat.
Notes
- Store the salad in an airtight container in the refrigerator for up to 2 days.
- To prevent browning, consider adding more lime juice or covering the salad with plastic wrap.
- This salad pairs well with grilled meats, fish, or as a veggie option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg