Fresh Summer Avocado Corn Salad
A vibrant salad bursting with sweet corn, creamy avocado, and zesty lime, perfect for summer and meal prep.
Ingredients
Salad Ingredients
- 2 ears Fresh corn Shucked and cut off the cob
- 2 medium Avocado Diced just before serving
- 1/4 cup Red onion Finely chopped
- 1/4 cup Cilantro Fresh and chopped
- 1 lime Lime juice For dressing
- 2 tablespoons Olive oil For flavor
- to taste Salt and pepper To enhance taste
Instructions
Preparation
- Shuck the corn and remove any husks.
- Cut the avocado in half, pit it, and dice it into bite-sized pieces.
- Finely chop the red onion and cilantro.
- Juice the lime to prepare for dressing.
Cooking
- Boil a pot of water and add the corn for about 5 minutes, or until tender.
- Once cooked, drain the corn and let it cool slightly.
Serving
- In a large mixing bowl, combine the corn, diced avocado, red onion, and cilantro.
- Drizzle olive oil and lime juice over the mixture.
- Add salt and pepper to taste, then toss gently to combine.
- Serve immediately, or let it chill in the refrigerator.
Notes
Use fresh corn for optimal sweetness. Dice avocado just before serving to prevent browning. Store leftovers in an airtight container for up to 2 days.