Avocado Corn Salad
User Reviews
5
Avocado Corn Salad
Description
Avocado Corn Salad features fresh corn kernels sautéed with cumin and a bit of olive oil until lightly browned, adding a smoky note to the sweet corn flavor. The creamy texture of diced avocado tossed with lime juice prevents browning and adds richness. The salad includes grape tomatoes for juiciness, green onion for mild sharpness, and fresh cilantro or parsley for herbaceous brightness. Feta cheese introduces a salty tang, balanced by white wine vinegar and minced garlic in the dressing.
The mixture is served atop a bed of spring mix greens for a crisp base, created by allowing the salad to stand briefly for flavors to meld. This salad works well as a side for grilled meats or as a light vegetarian main. Optional vegetables like bell peppers or cucumbers can be incorporated to increase volume and crunch.
For extended freshness beyond two days, it is best to add the avocado directly to individual servings instead of pre-mixing it, helping to maintain its color and texture. Tossing the avocado in lime juice is key to slowing browning. The salad is flexible to customization and benefits from fresh, quality ingredients.
Ingredients
- 2 cups corn kernels or 2 cobs fresh corn
- ½ teaspoon cumin
- 2 tablespoons olive oil + 1 teaspoon
- 1 ½ cups grape tomatoes halved
- 2 avocado
- 1 lime juiced
- 1 green onion chopped
- ¼ cup cilantro or parsley, chopped, fresh
- 2 tablespoons feta cheese crumbled
- 1 tablespoon white wine vinegar
- 1 clove garlic minced
- salt to taste
- black pepper to taste
- 8 cups spring mix
Instructions
- Toss corn with cumin and salt & pepper to taste. Heat a skillet over medium high heat and add 1 teaspoon oil and corn. Cook 5-7 minutes or until corn begins to brown. Cool completely.
- Cut avocados in half, remove pits, and dice. Squeeze fresh lime juice over avocados and gently toss to combine.
- Add remaining ingredients (except for lettuce) with the cooled corn and avocado to a bowl and gently stir to combine.
- Let stand 5-10 minutes.
- Divide lettuce over bowls and top with corn mixture.
- Optional additions: cheese, bell peppers, cucumbers
Notes
- Add avocado to individual servings rather than the whole salad if storing beyond two days to maintain freshness.
- Toss avocado with lime juice immediately to prevent browning.
- Additional vegetables like bell peppers or zucchini can be added for extra texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351 | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 8mg | 3% |
| Sodium | 129mg | 5% |
| Potassium | 970mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1868IU | 37% |
| Vitamin C | 46mg | 51% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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