Description
A refreshing summer salad featuring corn, avocado, tomatoes, and red onion with a simple vinaigrette.
Ingredients
Scale
- 4 ears fresh sweet corn, cooked and kernels cut
- 2 ripe avocados, diced
- 1.5 cups grape tomatoes, hulled and quartered
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice (from 2 limes)
- 1/4 cup avocado oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (180°C).
- Mix lime juice, avocado oil, ground cumin, dried oregano, and salt in a bowl.
- Toss cooked corn, avocado, tomatoes, red onion, and cilantro with the vinaigrette until evenly coated.
- Let sit for 10 minutes to meld.
- Refrigerate for 20 minutes before serving.
Notes
Best served fresh to keep the avocado vibrant. Feel free to experiment with herbs or add proteins like grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Californian, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg