Corn Tomato Avocado Salad
Corn Tomato Avocado Salad is a vibrant and refreshing dish that captures the essence of summer. Bursting with sweet corn, juicy tomatoes, and creamy avocados, this salad offers a delightful blend of textures and flavors. Perfect as a side for barbecues or a light lunch, it’s easy to prepare and sure to impress your guests. Enjoy this colorful medley that celebrates fresh ingredients in every bite!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn (about 2 ears)
- 1 cup ripe cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 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 or grilling for about 5-7 minutes until tender. If using frozen corn, thaw according to package instructions.
- While the corn cools, dice the cherry tomatoes and avocado into bite-sized pieces.
- In a large mixing bowl, combine the cooked corn, diced tomatoes, avocado cubes, red onion, and cilantro. Toss gently to mix.
- Drizzle with lime juice and olive oil. Season with salt and pepper; toss gently once more.
- Chill in the fridge for about 15 minutes before serving to enhance flavors.
- Serve chilled as a refreshing side or light main dish.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg