Incredibly fresh and tasty and best served immediately! This Avocado Corn Salad is a simple salad that you can make with a few ingredients combined and ready in just fifteen minutes or so. An easy vegetarian dish to add a healthy dose to your meal!
The fresh ingredients, playful texture, and delicious flavour of this wonderful salad are irresistible! The perfect summer salad that I super love to enjoy all year round and serve as is or alongside a main dish.
2 c. fresh or frozen corn kernels
2 tablespoons avocado oil, divided or olive oil
1 c. cherry tomatoes, halved
1 large avocado, cut into medium pieces
½ c. red onion, diced
⅓ c. cilantro, chopped
1 tablespoon lemon juice
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon salt or to taste
How to make Avocado Corn Salad
Step 1: Add a tbsp oil and corn to a large skillet. On high heat, roast the corn kernels for approximately 5 minutes until charred and smells very good, stirring occasionally. To a medium mixing bowl, transfer the corn and allow it to cool.
Step 2: To the bowl with the already cooled corn, add the remaining ingredients along with the spices, lemon juice, and the remaining tbsp of oil. Mix well until everything is combined. Enjoy immediately!
For this recipe, make sure to use only just ripened avocados. Soft but not mushy. Slice the avocados into cubes and mix with the other ingredients.
Using two spoons or spatulas, mix the salad gently, ensuring not to smoosh the juice and seeds of the tomato or break the pieces of avocado.
Onions have a strong taste especially the red ones so make sure to slice them into small pieces.
After throwing the salad together, serve it immediately, or else the avocado pieces will darken, and the vegetable liquid will make the salad mushy making it less appetizing.
Calories: 234kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 284mg | Potassium: 517mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1005IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 2mg