Corn Tomato Avocado Salad
Corn Tomato Avocado Salad is a vibrant and refreshing dish perfect for summer gatherings. Combining sweet corn, juicy cherry tomatoes, and creamy avocado, this salad is not only visually appealing but also bursting with flavor. Ideal as a side dish for barbecues or enjoyed on its own, it offers a delightful balance of freshness and richness that will impress your family and friends. Prepare this quick and easy salad in under 20 minutes for a nutritious addition to any meal!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears)
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the corn by boiling it in water for about 5 minutes until tender. Drain and let cool.
- While the corn cools, chop the cherry tomatoes and dice the red onion and avocado.
- In a large bowl, combine the cooled corn, tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the salad mixture and gently toss until well-coated.
- Let sit at room temperature for about 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg