Avocado and Corn Salad
A fresh, vibrant salad that's both nutritious and incredibly delicious. The combination of creamy avocados and sweet corn creates a perfect balance, while a zesty lime dressing brings everything together beautifully.
Ingredients
- 2 ripe avocados diced
- 2 cups fresh or frozen corn kernels thawed if frozen
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño pepper seeded and finely diced
Instructions
- If using fresh corn, cook it briefly in boiling water for 3-4 minutes, then let it cool completely. For frozen corn, simply thaw and drain well.
- In a large bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper to make the dressing.
- Add the corn, red onion, and tomatoes to the bowl with the dressing. Toss gently to combine.
- Just before serving, add the diced avocados and chopped cilantro. Fold them in carefully to avoid mashing the avocados.
- Taste and adjust seasoning if needed. Add jalapeño if using.