Description

Summer Corn and Avocado Salad is a refreshing delight that captures the essence of sunny days. This vibrant dish features sweet corn, creamy avocado, and colorful veggies tossed in zesty lime juice, creating a perfect balance of flavors and textures. Ideal for summer gatherings or as a light lunch, this salad is not only visually stunning but also quick and easy to prepare, making it a must-try for any occasion.

Ingredients

Scale

2 cups fresh corn kernels (approximately 3 ears)
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
Juice of 2 limes
1/4 cup fresh cilantro, chopped (optional)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Boil fresh corn in salted water for 5-7 minutes until tender. Cool and cut the kernels off the cob.
In a large bowl, combine corn, diced avocados, cherry tomatoes, and red onion.
Drizzle with lime juice and olive oil. Season with salt and pepper.
Gently toss everything to combine without mashing the avocado.
Add cilantro if desired and serve chilled or at room temperature.

Prep Time: 15 minutes
Cook Time: 7 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 230
Sugar: 5g
Sodium: 180mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 3g
Cholesterol: 0mg

Keywords: For added flavor, grill the corn before boiling for a smoky sweetness. Substitute diced mango or peaches for avocados for a fruity twist.