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Summer Corn Salad with Avocado: A Refreshing Delight!

A refreshing summer salad featuring fresh corn, creamy avocado, and vibrant vegetables, perfect for warm weather.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the fresh corn kernels, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. In a separate small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin (if using).
  3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld.
  5. Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 300mgFiber: 5gSugar: 3g

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.

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