Corn and Avocado Salad Recipe
User Reviews
5
Corn and Avocado Salad Recipe
Description
The salad begins by roasting fresh or frozen corn kernels at 425°F until a few charred spots develop, enhancing sweetness and adding smoky depth. Once cooled, the corn is mixed with diced celery, red bell pepper, red onion, and avocado. The dressing blends bright lemon juice, vegetable oil for body, minced mint for fresh herb flavor, and a touch of adobo sauce for smoky heat, balanced with maple syrup, salt, and pepper. Tossing everything gently combines crunchy and creamy elements with the layered dressing that ties the flavors together.
This salad can be served chilled or at room temperature as a side dish for grilled meats or as a light lunch. Its vibrant colors and contrasted textures make it visually appealing as well.
The corn and dressing can be prepared up to one day in advance and stored separately in the refrigerator to maintain freshness before assembling the salad.
Ingredients
- 3 cups corn or 3 large cobs of corn with the kernels cut off, frozen
- 2 talks celery chopped
- 1 red bell pepper diced, sweet
- ½ cup red onion diced
- 1 avocado peeled, pitted and diced
The Dressing
- ¼ cup lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons mint minced, fresh
- 1 teaspoon adobo sauce from a jar of chipotle peppers
- ½ teaspoon maple syrup
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place the corn kernels on a rimmed baking sheet and roast in the oven for 15-20 minutes, or until several pieces begin to char. Let the corn cool slightly.
- In a small bowl, whisk the lemon juice, oil, mint, adobo sauce, maple syrup, salt, and pepper.
- To a large bowl, add the celery, red pepper, and onion. Add the roasted corn and avocado and pour the dressing over top. Toss gently to combine.
Notes
- Roast the corn and prepare the dressing up to 24 hours ahead, storing them separately in the refrigerator for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 291kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Sodium | 190mg | 8% |
| Potassium | 783mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 61mg | 68% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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