Summer Avocado Corn Salad
This Summer Avocado Corn Salad combines fresh corn, creamy avocados, and colorful tomatoes for a refreshing side dish perfect for summer cookouts.
Equipment
- Air fryer
Ingredients
- 4 ears corn Cooked
- 2 large avocados Firm
- 1 pint cherry or grape tomatoes
- ½ medium red onion Finely diced
- 1 jalapeno Finely diced
- ¼ bunch cilantro Chopped
- 2 limes Juiced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Cook the four ears of corn in the air fryer with your preferred method.
- While the corn is cooking, make the dressing by mixing the juice of two limes with the olive oil, salt, and pepper. Set aside.
- Add the following ingredients to a large mixing bowl as you prepare them.
- Slice the tomatoes in half or quarters.
- Finely dice the red onion and jalapeno.
- Chop the cilantro.
- Once the corn has cooked and has cooled enough to touch, cut off the corn kernels.
- Lastly, dice the avocados and add them to the rest of the ingredients.
- Pour the lime dressing over the salad and gently combine all ingredients.
Notes
This salad is perfect for cookouts or as a corn salsa with chips. Use fresh corn; thawed frozen or canned corn can also be used (about 2 cups needed).
Nutrition
Serving: 1cupCalories: 217kcalCarbohydrates: 26.6gProtein: 4.3gFat: 13.5gSodium: 214.4mgSugar: 7.5g
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