Summer Avocado Corn Salad
Ingredients
The salad
-
4
ears
corn
-
3
whole
avocados
-
1
lb
cherry or grape tomatoes
-
1
small
red onion
-
⅓
cup
cilantro
-
1
whole
jalapeño (optional)
The dressing
-
2
whole
limes
-
1
tsp
lime zest
-
2
cloves
garlic
-
¼
cup
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
½
tsp
red pepper flake (optional)
Instructions
- Prepare the corn by grilling or boiling it, then cut the kernels off the cob.
- In a bowl, combine the corn, diced avocado, tomatoes, onion, cilantro, and optional jalapeño.
- In another bowl, whisk together lime juice, garlic, olive oil, salt, pepper, lime zest, and chili flakes.
- Drizzle the dressing over the salad mixture and toss until well combined.
- Let the salad chill in the fridge for at least one hour, preferably four hours.
- Serve cold or at room temperature.
Nutrition Facts (estimated)
Servings
6 cups
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
300mg
Cholesterol
0mg
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