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–+ servings

Summer Corn Salad with Avocado

A refreshing and vibrant salad featuring sweet corn, creamy avocado, and a zesty lime dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups fresh corn kernels can use canned or frozen if fresh is not available
  • 1 large ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon honey optional
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and cilantro.
  2. Gently toss the ingredients together to avoid mashing the avocado.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
  2. Serve immediately, or chill in the refrigerator for 15-30 minutes for a colder dish.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 20gProtein: 3gFat: 15gSaturated Fat: 2gFiber: 6gSugar: 3g

Notes

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly over time.

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