Description
A vibrant summer salad featuring sweet corn, creamy avocado, and tangy lime that celebrates the essence of the season.
Ingredients
Scale
- 4 ears fresh corn, cooked and kernels sliced off
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 large avocado, diced
- Juice of 2 limes
- Salt and black pepper to taste
Instructions
- Prepare the Corn: Boil water in a large pot and add the corn. Cook for 1½ to 2 minutes; let it cool before slicing the kernels off the cob.
- Chop the Vegetables: Halve the cherry tomatoes, finely chop the red onion, and chop cilantro.
- Combine the Ingredients: In a large mixing bowl, combine the cooled corn kernels, halved tomatoes, red onion, and cilantro.
- Dress the Salad: Drizzle lime juice over the mixture and add salt and black pepper to taste. Toss gently to combine.
- Chill: Cover and refrigerate the salad for at least one hour.
- Add Avocado: Before serving, dice the avocado and fold it into the salad.
Notes
This salad tastes even better if made a few hours ahead. Always add the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, avocado salad, fresh vegetables, healthy recipe