Corn Tomato Avocado Salad
User Reviews
5
Corn Tomato Avocado Salad
Description
Corn Tomato Avocado Salad features steamed corn kernels from fresh corn on the cob combined with diced avocado, Persian cucumbers, halved cherry tomatoes, and diced red onion. The bright acidity from freshly squeezed lemon juice and the smoothness of extra virgin olive oil bring these fresh vegetables together into a balanced salad. The kosher salt and black pepper provide seasoning that enhances the natural flavors without overpowering the ingredients. The salad is best served immediately after tossing to preserve the avocado's texture and the overall crispness. The method requires simple steaming of the corn to tenderness before cooling and mixing, making it approachable and fresh.
Ingredients
- 1 cup corn kernels (from 1 large steamed corn on the cobb)
- 5 ounces avocado from 1 medium, diced
- 1 1/2 cup Persian cucumber about 3 small, diced
- 1 cup cherry tomato halved
- 2 tablespoons red onion diced
- 2 teaspoons extra virgin olive oil
- 2 tablespoon lemon juice from 1 medium lemon, fresh
- 1/4 teaspoon kosher salt
- black pepper to taste, fresh
Instructions
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 128kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2.5g | 5% |
| Fat | 8.5g | 13% |
| Saturated Fat | 1g | 5% |
| Sodium | 83mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
