Corn Salad with Avocado
A simple, super tasty Corn Salad made with fresh or canned corn, avocado and juicy tomatoes, finished with a fresh lime dressing. I love the combination of flavors in this salad combined with the creamy avocado!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 avocado
- 2 shallots
- salt / pepper
- 2 corn on the cob
- 7 ounce cherry tomatoes
- 1/3 cup cilantro / parsley
- Carbohydrate 76.3522591397323 g
- Cholesterol 0 mg
- Fat 51.7018683234091 g
- Fiber 21.4773597507794 g
- Protein 13.9621806230145 g
- Saturated Fat 7.38457306527704 g
- Serving Size 1 1 Serving (713g)
- Sodium 62.7843330852595 mg
- Sugar 54.8748993889529 g
- Trans Fat 2.70134456379002 g
- Calories 755 calories
Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut corn off the cob. Cool. Place remaining ingredients in a large bowl, drizzle over lime juice, olive oil and a good pinch of salt and pepper. Toss gently, serve.
