5.0 from 15 votes
Corn, Tomato & Avocado Salad
Corn, Tomato & Avocado Salad is a healthy salad perfect for the late summer months. Filled with fresh corn, avocados, sweet basil, cherry and golden tomatoes, peppers and zucchini.
Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 6 servings
Calories: 237 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
- 3 ears corn
- 1 orange pepper diced
- 1 large zucchini diced
- 2 ripe avocados diced
- 16 oz roasted red peppers chopped
- 10 oz Golden cherry tomatoes halved
- 10 oz cherry tomatoes halved
- .66 oz container basil chopped
for the dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 clove garlic finely minced
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground pepper
Instructions
- Shuck fresh corn and wrap individually in plastic wrap. Microwave all three for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. Set aside to cool. Chop fresh ingredients and add to a large bowl. Cut kernels off of the cob and add to salad.
- For the dressing, whisk all ingredients together until well combined. Pour over salad and toss. Refrigerate or serve immediately.
Cup of Yum
Nutrition Information
Calories
237kcal
(12%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
1449mg
(60%)
Potassium
859mg
(25%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1615IU
(32%)
Vitamin C
93mg
(103%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 237
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 1449mg | 60% |
| Potassium | 859mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 93mg | 103% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.