5.0 from 510 votes
Corn Tomato Avocado Salad
Corn Tomato Avocado Salad is the perfect vegan summer recipe! Packed with fresh veggies, tossed with lime juice, olive oil, & cilantro.
Prep Time
20 mins
Total Time
20 mins
Servings: 4 servings
Calories: 212 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 corn on the cob cooked and shucked, or about 1 ½ cups frozen and thawed
- 1 pint cherry tomatoes halved
- 1 avocado diced into ½-inch pieces
- ¼ cup red onion diced
- 2 tablespoons olive oil
- 1 lime juiced
- 2 tablespoons cilantro chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the olive oil, lime juice, cilantro, salt, and pepper to a large mixing bowl and whisk to combine. Place the corn, tomatoes, avocado, and onion on top. Toss gently to combine.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 24 hours in the fridge, specifically because of the avocados.
- Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust to your taste.
Nutrition Information
Serving
1cup
Calories
212kcal
(11%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.003g
Sodium
170mg
(7%)
Potassium
658mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
759IU
(15%)
Vitamin C
41mg
(46%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212
% Daily Value*
| Serving | 1cup | |
| Calories | 212kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Sodium | 170mg | 7% |
| Potassium | 658mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 41mg | 46% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.