Avocado Corn Salad
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Avocado Corn Salad
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This avocado corn salad is full of corn, sweet red bell pepper, red onion, creamy avocado, and spicy jalapeño dressed in a fresh lime dressing.
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Ingredients
- 2 cups corn kernels fresh
- ½ cup red bell pepper finely diced
- ½ cup red onion finely diced
- ½ cup cherry tomato quartered
- 2 tablespoons jalapeño minced
- 1 tablespoon cilantro minced
- 1 lime juiced
- 1 tablespoon avocado oil
- 2 avocado diced, large
Instructions
- Bring a small pot of water to a boil over medium heat.
- Add the corn kernels and cook them for 2 minutes.
- Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl.
- Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste.
- Add the avocado and stir gently. You don’t want to smash the avocado.
- Serve at room temperature or chill in the fridge until ready to use.
- Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.
Equipments used:
Nutrition Information
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Serving
1g
Calories
286kcal
(14%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
15g
(88%)
Sodium
10mg
(0%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 15g | 88% |
| Sodium | 10mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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