Corn Tomato Avocado Salad
Servings: 5 Servings
Ingredients
- 3 ears fresh corn on the cob
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pint cherry tomatoes halved
- 2 avocados diced
- ¼ cup red onion finely diced
- ¼ cup fresh chopped cilantro
Instructions
- Preheat grill to medium-high or skillet to medium heat. Shuck the corn and brush with olive oil. Season with salt and pepper. Grill for 10-15 minutes, turning occasionally, until charred and tender. Let cool slightly.3 ears fresh corn on the cob
- Stand each ear of corn on its end and use a sharp knife to cut the kernels off the cob. (If using canned or frozen corn, cook briefly in a skillet after draining or thawing.)
- In a small bowl, whisk together lime juice and olive oil. Taste the dressing, then add salt and pepper to your preference.2 tablespoons lime juice, 2 tablespoons olive oil, Salt and pepper
- In a large bowl, combine grilled corn, cherry tomatoes, avocado, red onion, and cilantro. Pour dressing over the top and gently toss to combine.1 pint cherry tomatoes, 2 avocados, ¼ cup red onion, ¼ cup fresh chopped cilantro
- Serve immediately.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of salad. Actual calories will vary.
- Recipe makes about 5 cups.
- See our nutrition disclaimer.
Nutrition Facts
Corn Tomato Avocado Salad
Serving Size
1 cup
Amount per Serving
Calories
247
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Trans Fat
0.004
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Sodium
25
mg
1
%
Potassium
765
mg
22
%
Carbohydrates
22
g
7
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
738
IU
15
%
Vitamin C
36
mg
44
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
