Avocado Corn Salad

Sunday, August 4, 2024

30 Minutes - 6 Servings - 206 Calories

Ingredients

1 Pound cherry tomatoes, halved or quartered

3 ears of corn, cooked, shucked and cut off the cob

2 avocados, peeled, pitted and sliced

0.5 red onion (medium), thinly sliced

0.25 Cup cilantro, chopped (1/2 small bunch)

2 Tablespoon extra virgin olive oil

2 to 3 Tbsp lime juice, from 1 to 2 limes

2 garlic cloves, pressed or finely minced

0.75 Teaspoon salt

1/8 tsp black pepper

Directions

Prep: 10 Minutes
Cook: 20 Minutes
Total: 30 Minutes

In a large salad bowl, combine sliced tomatoes, corn kernels, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste).
Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste.
Do an initial mixing of the salad to combine everything.
Just before serving, add in avocado and gently toss until combined.

Nutrition Info

206kcal calories 18g carbs 3g protein 15g fat

Notes

First made this 4th of July. It was very good, but I added the avocado in step one and since the avocado was pretty fresh it just broke down and coated everything and sort of left a greenish tint. So I updated the recipe so that you add it in at the end.

Source

https://natashaskitchen.com/avocado-corn-salad/