Whole30 Fresh Corn Salad with Avocado and Lime
Bright, refreshing, and bursting with summer flavors, this Whole30 Fresh Corn Salad with Avocado and Lime is the perfect blend of vibrant produce and zesty citrus. Featuring tender kernels of freshly boiled corn, creamy avocado, sweet cherry tomatoes, and crisp red onion, this salad is elevated with fragrant cilantro and the zingy kick of lime juice and zest. Drizzled with extra-virgin olive oil and seasoned simply with sea salt and black pepper, it’s a quick, 25-minute recipe that’s not only Whole30-compliant but also gluten-free and dairy-free. Serve it as a light side dish or a satisfying main for your clean-eating menu—perfect for summer gatherings or meal prep.
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Recipe Information
Ingredients
- 3 ears fresh corn
- 2 medium avocados
- 1.5 cups cherry tomatoes
- 0.5 medium red onion
- 0.5 cup fresh cilantro
- 1 large lime
- 2 tablespoons extra-virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by shucking the corn: remove the husks and silks from the ears of corn.
Fill a large pot with water and bring it to a boil over high heat. Once boiling, add the corn and cook for 3-5 minutes until tender and bright yellow.
Remove the corn from the boiling water and let it cool. Once cooled, use a sharp knife to carefully shave the kernels from the cobs by standing each cob upright on a cutting board and slicing downward.
Cut the avocados in half, remove the pits, and peel. Then, chop the avocado flesh into bite-sized pieces and add them to a large salad bowl.
Halve the cherry tomatoes and slice the red onion thinly, then add them to the bowl with the avocado.
Finely chop the fresh cilantro. Add it to the salad bowl.
Zest the lime and set the zest aside, then squeeze the lime juice over the salad. Add the lime zest for extra flavor.
Drizzle the extra-virgin olive oil over the salad, then season with sea salt and black pepper.
Gently toss all the ingredients in the salad bowl until well combined and evenly coated with the lime juice and olive oil.
Serve the salad immediately or refrigerate for up to an hour before serving for a chilled version.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 724 mg | 15% | |
*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.
