Corn, Avocado, and Tomato Salad
A refreshing salad featuring corn, avocado, and tomatoes, perfect for a light meal.
Equipment
- Large glass bowl
Ingredients
Vegetables
- 2 cups cooked corn, fresh or frozen See Note for cooking instructions
- 1 pint cherry or grape tomatoes Halved
- ½ cup finely diced red onion
- 1-2 avocados Cut into ½-inch cubes
Dressing
- 2 tablespoons olive oil
- ½ teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Combine the cooked corn, tomatoes, and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.
- Chill salad for an hour or two to let flavors blend. Add avocados right before serving to prevent browning. Squirting some lime juice on the avocados will help them not brown.
Notes
Fresh corn is really best to use here. There are various methods to cook corn including boiling, grilling, microwaving, or sautéing.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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