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Corn, Avocado, And Tomato Salad

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Ingredients

Adjust Servings:
2 cups fresh corn cooked
1 avocado diced in 1/2 inch pieces
1 pint cherry tomatoes halved
1/2 cup red onion diced
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/2 teaspoon lime zest
1/4 cup cilantro chopped
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Nutritional information

229.4
Calories
136 g
Calories From Fat
15.2 g
Total Fat
2.2 g
Saturated Fat
0 mg
Cholesterol
165.4mg
Sodium
24.3 g
Carbs
6.7 g
Dietary Fiber
5.7 g
Sugars
4.4 g
Protein
233g
Serving Size (g)
4
Serving Size

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Corn, Avocado, And Tomato Salad

Features:
  • Gluten Free
Cuisine:

Adapted from Real Simple Magazine, August 2004

  • 35 min
  • Serves 4
  • Easy

Ingredients

Directions

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Corn, Avocado, and Tomato Salad,Adapted from Real Simple Magazine, August 2004,I’m so glad I found this recipe! I was getting ready to post it myself! I love the ease of making this salad and how the flavors meld together as you let it chill! I mix everything together in the same bowl before I put it in the fridge to chill! I also zest 1 lime and use the juice from that lime in the salad! Yummy Yummy Yummy!!


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Steps

1
Done

In a Large Bowl Combine Corn, Avacado, Tomatoes, and Onion.

2
Done

in a Separate Bowl Whisk Together Olive Oil, Lime Juice, Lime Zest, Cilantro, Salt, Pepper.

3
Done

Stir the Vinaigrette Into the Salad and Serve.

Avatar Of Autumn Edwards

Autumn Edwards

Pastry chef with a passion for creating whimsical and delicious desserts.

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