Corn Avocado Salad
Course: Appetizers, SidesCuisine: MexicanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
20
minutesCalories
165
kcalIngredients
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.
