Description
A fresh and vibrant summer salad made with sweet corn, creamy avocado, crisp vegetables, and a bright lime dressing for a refreshing and satisfying side dish or light meal.
Ingredients
- 3 cups fresh or cooked corn kernels
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or maple syrup
- Salt to taste
- Black pepper to taste
- Optional: chili flakes for heat
Instructions
- Prepare the corn by boiling, grilling, or using freshly cooked kernels.
- Dice the avocados and chop the tomatoes, onion, cucumber, and cilantro.
- Place all the salad ingredients into a large mixing bowl.
- In a small bowl, whisk together olive oil, lime juice, honey or maple syrup, salt, and black pepper.
- Pour the dressing over the salad ingredients.
- Gently toss everything together to avoid mashing the avocado.
- Taste and adjust seasoning if needed.
- Serve immediately for the freshest flavor and texture.
Notes
- Canned or frozen corn can be used if fresh corn is unavailable; thaw or drain before using.
- Add black beans or chickpeas for a more filling salad.
- Mango or bell peppers add extra sweetness and freshness.
- Feta cheese or cotija cheese provide a salty contrast.
- Jalapeños or chili flakes add extra heat and spice.
- Add avocado just before serving to keep it fresh and creamy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Extra lime juice helps prevent the avocado from browning.
- Great served with grilled chicken, shrimp, or tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
