5 from 80 votes
Corn Salad with Avocado
This Corn Salad with Avocado features fresh or canned corn kernels combined with ripe diced avocado, halved cherry tomatoes, and finely sliced shallots or red onion. Tossed with lime juice, olive oil, chopped coriander, salt, and pepper, it produces a refreshing side with a mix of creamy and crisp textures and a bright, citrusy flavor that complements many main dishes.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
253 kcal
Course:
Side Dish
Ingredients
- 2 corn or 400g / 14 oz canned corn, drained, on the cob
- 1 avocado , cut into large dice
- 200 g cherry tomatoes halved (or 2 large tomatoes, cut into large dice, 7 oz
- 2 shallot finely sliced or 1 small red onion finely chopped, or scallions
- 1/3 cup Coriander or parsley, finely chopped; also known as cilantro
- 2 tbsp lime juice or 1 1/2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- salt
- black pepper
Instructions
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool.
- Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
Cup of Yum
Notes
- This salad pairs well as a side to grilled prawns or other seafood dishes.
- Nutrition is calculated assuming four servings.
- To maintain crispness, prepare close to serving time and keep refrigerated.
Nutrition Information
Serving
201g
Calories
253cal
(13%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 253
% Daily Value*
| Serving | 201g | |
| Calories | 253cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.