Corn Avocado Salad

Name: Corn Avocado Salad
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 10 min
Ingredients: 3 medium-large avocados, cubed; 3 ears of corn (2 cups); 1 lb. cucumbers, sliced; 1 lb. grape or cherry tomatoes, cut in halves; 3 green onion sprigs, finely chopped; 1 lime, zest and juice of; 2 tbsp. olive oil, extra virgin; 1/2 tsp salt; Ground black pepper, to taste

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Corn Avocado Salad

Recipe by GenevaWatsonCourse: Appetizers, SidesCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

3 medium-large avocados, cubed
3 ears of corn (2 cups)
1 lb. cucumbers, sliced
1 lb. grape or cherry tomatoes, cut in halves
3 green onion sprigs, finely chopped
1 lime, zest and juice of
2 tbsp. olive oil, extra virgin
1/2 tsp salt
Ground black pepper, to taste

Directions

Boil corn in a pot of water for 15 minutes or grill on medium heat for 20 minutes, turning every 5 minutes. Let cool and remove corn kernels off cob.
Add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper to a large salad bowl. Sir gently to combine.
Serve cold!

Notes

For the leftovers, store in an airtight container and keep in the fridge for up to 1 day.
To make ahead: Combine all ingredients, except avocado in a bowl. Cover and refrigerate for up to 24 hours. Stir in diced avocado right before serving.