Description
A refreshing summer salad featuring fresh corn, creamy avocado, and vibrant vegetables, perfect for warm weather.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 medium ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin (optional)
Instructions
- In a large bowl, combine the fresh corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin (if using).
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Notes
- For added crunch, toss in 1/2 cup of diced cucumber or bell pepper.
- To make it a heartier dish, add 1 can (15 oz) of drained black beans or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg