Name: Avocado Corn Salad
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 ears corn, cooked, kernels cut from cob; 3 avocados, diced; 1 lb cherry tomatoes, halved or quartered; 1 small red onion, diced fine; 1/3 cup cilantro, roughly chopped; 1 jalapeño, diced; 2 limes, juiced; 1 tsp lime zest; 2 cloves garlic, minced; 1/4 cup olive oil; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp red pepper flakes

Estimate, per serving

Cal: 323
Protein: 5g
Carbs: 28g
Fat: 25g
Sodium: 412mg
Fiber: 10g

Ingredients

corncooked, kernels cut from cob: 12 ears
avocadosdiced: 9
cherry tomatoeshalved or quartered: 3 lb
red oniondiced fine: 3 small
cilantroroughly chopped: 3 cup
jalapeñodiced: 3
limesjuiced: 6
lime zest: 3 tsp
garlicminced: 6 cloves
olive oil: 3/4 cup
salt: 3 tsp
pepper: 1 1/2 tsp
red pepper flakes: 1 1/2 tsp

Method

01Grill or boil corn, then cut kernels from cob. If using canned corn, drain and rinse.
02Combine corn, avocado, tomatoes, onion, cilantro, and jalapeño in a bowl.
03Whisk lime juice, garlic, olive oil, salt, pepper, lime zest, and red pepper flakes.
04Drizzle dressing over salad and toss until combined.
05Chill in fridge at least 1 hour, preferably 4 hours.1 hr
06Serve cold or at room temperature.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free
Soy-free
Nut-free