Tomato, Corn & Avocado Salad
This Tomato, Corn & Avocado Salad is the perfect accompaniment to a summer meal.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 122kcal
- 2 ears corn husked
- 1 large avocado diced
- 1 cup cherry tomatoes halved
- 1 slice red onion diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Grill the corn until tender, about 8 minutes. Extra points for getting some light char on the corn.
Let it cool and then cut the kernels off the ears and put them in a serving bowl to cool.
Once cooled, add the avocado, tomatoes, red onion, cilantro, lime juice, olive oil, salt and pepper to the bowl. Stir to combine. Cover and refrigerate for 30 minutes before serving.
Calories: 122kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 299mg | Potassium: 347mg | Fiber: 4g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 1mg