Corn and Avocado Salad
Bright, refreshing, and bursting with vibrant flavors, this Corn and Avocado Salad is the perfect dish for any occasion, from casual summer barbecues to light lunches. Made with sweet, tender corn kernels, creamy avocado, juicy cherry tomatoes, and a zesty lime dressing, this salad comes together in just 20 minutes. A touch of cilantro and an optional kick from jalapeño add a delightful burst of freshness and spice. With its crisp textures and wholesome ingredients, this gluten-free salad is both nutritious and satisfying. Serve it as a side dish or enjoy it as a healthy standalone meal. Quick, colorful, and irresistibly tasty, this corn and avocado salad will become your go-to for easy, crowd-pleasing recipes. Perfect for those searching for “healthy avocado salad” or “easy summer salads” recipes!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 2 medium Avocado
- 1.5 cups Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Cilantro
- 2 large Lime
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 small Jalapeño (optional)
Instructions
If using fresh corn on the cob, bring a pot of water to a boil and cook the corn for 3-5 minutes. Remove from the water, let it cool, and cut the kernels off the cob. Alternatively, you can use frozen or canned corn; for frozen, cook according to package instructions and let it cool before using.
Dice the avocados into bite-sized cubes. Halve the cherry tomatoes and thinly slice the red onion. If using jalapeño, finely chop it (remove seeds for less heat). Roughly chop the cilantro leaves.
In a small bowl, whisk together the juice of two limes, olive oil, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked corn, diced avocado, cherry tomatoes, sliced red onion, and optionally the chopped jalapeño. Add the chopped cilantro.
Pour the lime dressing over the ingredients in the mixing bowl. Gently toss everything together to ensure the dressing coats all the ingredients without mashing the avocado.
Taste and adjust seasoning if needed, adding more salt or lime juice to taste.
Transfer the salad to a serving bowl, garnish with extra cilantro if desired, and serve immediately. This salad is best enjoyed fresh but can be stored in the refrigerator for up to one day.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 39.0 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3391 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
