Description
Bright, fresh, and bursting with flavor, this Summer Corn Salad with Avocado is the perfect dish to celebrate warm weather. Featuring sweet corn, creamy avocado, and colorful veggies, all tossed in a zesty lime dressing, this salad is not only visually stunning but also a breeze to prepare. Ideal for picnics, barbecues, or as a light afternoon snack by the pool, it brings the taste of summer right to your table.
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 large ears)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the fresh corn by boiling or grilling until tender (about 5-7 minutes). Let cool before cutting off the kernels.
- While the corn cools, chop the cherry tomatoes, red onion, and cilantro into bite-sized pieces.
- Carefully slice the avocado in half, remove the pit, and cube the flesh. Add it to a mixing bowl.
- In a small bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Combine cooled corn kernels with chopped veggies in the bowl. Drizzle with dressing and toss gently to combine.
- Serve immediately or refrigerate for up to one day.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg