Description
When summer arrives, brighten your gatherings with a creamy and fresh Memorial Day avocado corn salad. This vibrant dish features perfectly ripe avocados and sweet corn, all tossed in a zesty lime dressing that enhances the flavors of fresh ingredients. Ideal for barbecues or picnics, this refreshing salad is sure to impress family and friends alike.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup fresh sweet corn (or canned/frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh lime juice
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
- Cook the corn: Boil fresh corn for about 5 minutes until tender, or prepare frozen/canned corn according to package instructions.
- Chop the veggies: Dice the avocados and halve the cherry tomatoes.
- Mix ingredients: In a large bowl, combine cooked corn, diced avocados, halved cherry tomatoes, and sliced red onion.
- Dress the salad: Add lime juice and gently toss everything together without mashing the avocados.
- Chill & Serve: Refrigerate for at least 30 minutes before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 2g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg