Description
A vibrant and refreshing salad showcasing fresh corn and avocado, perfect for summer gatherings.
Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper, to taste
Instructions
- Cook the corn by boiling or grilling until bright yellow and crisp.
- Once cooled, slice down the ears to release the kernels into a bowl.
- Prep the veggies: halve the tomatoes, chop the onion and cilantro.
- In a large bowl, combine corn, tomatoes, onion, and cilantro. Squeeze lime juice and season with salt and pepper, then toss gently.
- Chill the salad in the refrigerator for at least 1 hour to meld flavors.
- Right before serving, fold in diced avocado or top it on the salad.
Notes
For best flavor, use fresh ingredients. Leave out the avocado until serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg