Avocado Corn Salad
This avocado corn salad is full of corn, sweet red bell pepper, red onion, creamy avocado, and spicy jalapeño dressed in a fresh lime dressing.
Servings: 4 cups
Ingredients
- 2 cups fresh corn kernels
- ½ cup finely diced red pepper
- ½ cup finely diced red onion
- ½ cup quartered cherry tomatoes
- 2 tablespoons minced jalapeno
- 1 tablespoon minced cilantro
- 1 lime juiced
- 1 tablespoon avocado oil
- 2 large avocados diced
Instructions
- Bring a small pot of water to a boil over medium heat.
- Add the corn kernels and cook them for 2 minutes.
- Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl.
- Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste.
- Add the avocado and stir gently. You don’t want to smash the avocado.
- Serve at room temperature or chill in the fridge until ready to use.
- Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 10mg | Fiber: 9g | Sugar: 7g