Description
Summer Corn Salad with Avocado is a vibrant and refreshing dish that captures the essence of summer in every bite. This easy-to-make salad features sweet corn, creamy avocado, and zesty lime, creating a perfect balance of flavors. Ideal for barbecues or as a light lunch, this salad is sure to impress at any gathering. In just 15 minutes, you can whip up this colorful dish that’s not only delicious but also visually appealing.
Ingredients
Scale
- 2 cups fresh corn (from about 3–4 ears)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and boil in salted water for 3-5 minutes until tender but crisp. Drain and cool.
- In a large bowl, combine the cooled corn with diced avocado, halved cherry tomatoes, sliced red onion, and chopped cilantro.
- Squeeze fresh lime juice over the mixture and drizzle with olive oil.
- Season with salt and pepper to taste; toss gently to combine.
- Serve immediately or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg