Avocado Corn Salad
Ingredients
The salad
-
1-1½
cups
corn, grilled or boiled
-
½
medium
cucumber, sliced in half-moon shapes
-
8
ounces
grape or cherry tomatoes, cut in halves
-
1
large
avocado, pitted and diced
-
¼
small
red onion, thinly sliced
-
1-2
tablespoons
cilantro, finely chopped
-
to taste
salt and pepper
The dressing
-
1-2
tablespoons
lemon juice
-
1-2
tablespoons
lime juice
-
1-2
tablespoons
honey
-
2
tablespoons
stone-ground mustard
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
garlic, minced
-
to taste
salt and pepper
Instructions
- Cook the corn by boiling or grilling, then remove the kernels from the cob and place them in a large bowl.
- Add the cucumber, tomatoes, avocado, red onion, and cilantro to the bowl with the corn.
- In a separate bowl, combine the lemon juice, lime juice, honey, mustard, olive oil, garlic, salt, and pepper to make the dressing.
- Whisk or shake the dressing until well combined, adjusting to taste.
- Pour the dressing over the salad, mix gently, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
227
Total fat
16g
Total carbohydrates
23g
Total protein
4g
Sodium
88mg
Cholesterol
0mg
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