Avocado Corn Salad 

This Avocado Corn Salad is a vibrant and refreshing dish that combines the sweetness of grilled corn with the creaminess of ripe avocados. Tossed with cherry tomatoes, red onion, and fresh cilantro, and dressed in a zesty lime-garlic vinaigrette, it offers a delightful balance of flavors and textures. Perfect for summer gatherings, barbecues, or as a light meal, this salad is both satisfying and nutritious. Its simplicity and vibrant colors make it a crowd-pleaser that always disappears fast. 

Ingredients

• 1 lb cherry tomatoes, halved or quartered
  
  

• 3 ears of corn, cooked, shucked, and kernels removed
  
  

• 2 avocados, peeled, pitted, and diced
  
  

• ½ medium red onion, thinly sliced
  
  

• ¼ cup fresh cilantro, chopped
  
  

• 2 tbsp extra virgin olive oil
  
  

• 2–3 tbsp lime juice (from 1–2 limes)
  
  

• 2 garlic cloves, pressed or finely minced
  
  

• 1 tsp sea salt
  
  

• ⅛ tsp black pepper

Directions

1. In a large salad bowl, combine the cherry tomatoes, corn kernels, diced avocados, sliced red onion, and chopped cilantro.
   
   

2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, sea salt, and black pepper.
   
   

3. Pour the dressing over the salad ingredients and toss gently to combine.
   
   

4. Serve immediately as a refreshing side dish or light meal.
   
   

Nutrition (per serving)

• Calories: 206 kcal
  
  

• Carbohydrates: 18 g
  
  

• Protein: 3 g
  
  

• Fat: 15 g
  
  

• Saturated Fat: 2 g
  
  

• Cholesterol: 0 mg
  
  

• Sodium: 408 mg
  
  

• Potassium: 624 mg
  
  

• Fiber: 6 g
  
  

• Sugar: 5 g
  
  

• Vitamin A: 595 IU
  
  

• Vitamin C: 28.1 mg
  
  

• Calcium: 20 mg
  
  

• Iron: 1.1 mg