Avocado Corn Salad
This refreshing Avocado Corn Salad is perfect for a light meal or as a side dish. Packed with the sweetness of corn and the creaminess of avocado, this salad is not only delicious but also nutritious.
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 spoon or spatula
- 1 serving dish
Ingredients
- 2 ripe avocados About 400g.
- 2 cups corn kernels Fresh, frozen, or canned.
- 1 medium red bell pepper Chopped, about 150g.
- 1 small red onion Finely chopped, about 100g.
- 1 cup cherry tomatoes Halved, about 150g.
- ¼ cup fresh cilantro Chopped, about 15g.
- 1 lime juiced
- 2 tablespoons olive oil 30ml.
- to taste salt
- to taste pepper
Instructions
- Start by preparing the ingredients. Cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl.
- Using a fork, mash the avocados slightly, leaving some chunks for texture.
- Add the corn kernels, chopped red bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped cilantro to the bowl with the avocado.
- In a small bowl, whisk together the lime juice and olive oil.
- Pour the lime and olive oil mixture over the salad and gently mix until all ingredients are coated.
- Season with salt and pepper to taste.
- Serve immediately in a serving dish, or chill in the refrigerator for up to 30 minutes before serving for enhanced flavors.
Notes
Feel free to add other vegetables, such as cucumber or jalapeño for some heat.
This salad pairs well with grilled chicken or fish for a complete meal.
To keep the avocado from browning, serve the salad shortly after preparing, or add the lime juice just before serving.