Corn Avocado Salad Recipe
Enjoy the flavours of summer with this vegan corn avocado salad. It’s perfect as a light lunch, side dish, or even as a taco topping.
Servings: 2
Calories: 392kcal
Equipment
- Salad Mixing Bowl
Ingredients
- 1 Cup fresh corn kernels (approx 1 ear of corn)
- 1 Cup cherry tomato, cut into haves
- 1 large size ripe avocado, diced
- 1 small size red onion, sliced
- 1 medium size English cucumber, diced
- Handful of mint leaves, finely chopped
- Handful of fresh cilantro, chopped
Ingredients For Salad Dressing
- 4 tablespoon extra virgin olive oil
- 1 lime, juiced
- 4 garlic cloves, minced or crushed
- Salt and crushed pepper as per taste
Instructions
- If using fresh corn on cob, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad. Add finely chopped herbs. Gently toss to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Notes
Storage Tips: This corn avocado salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. The avocado may brown slightly, but the flavours will remain delicious.
Nutrition
Calories: 392kcal | Carbohydrates: 33g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Sodium: 27mg | Potassium: 734mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg