Corn Tomato Avocado Salad
Corn, tomatoes, and avocado come together with a cilantro-lime vinaigrette
Ingredients
FOR THE DRESSING
- 1 1/2 cups packed fresh cilantro
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon kosher salt
- freshly ground black pepper
FOR THE SALAD
- 3 cups frozen corn, thawed
- 1 1/2 pounds grape tomatoes, halved (about 3 cups)
- 2 medium avocados
Instructions
MAKE THE DRESSING
- In a blender, combine the cilantro, olive oil, lime juice, zest, salt, and a few grinds of black pepper. Process until smooth.
MAKE THE SALAD
- If you want to serve the salad right away, dice the avocados. In a large bowl, gently toss the corn, tomatoes, avocado, and dressing. Let the salad sit for 15 minutes, then gently toss again and serve.
- If you want to serve the salad later, gently toss the corn, tomatoes, and dressing in a large bowl. Cover and refrigerate for up to 4 hours. When you're ready to serve, dice the avocados and gently mix them with the salad. Serve immediately.
Notes
Prefer fresh corn? Great idea! Cook the corn using one of the methods in the recipe for Summer Corn Salad with Basil Vinaigrette, then remove the kernels. You'll need about 4 ears of corn for the recipe.
Watching sodium? Replace the kosher salt with a salt-free all-purpose seasoning such as Mrs. Dash or McCormick's Perfect Pinch.
Nutrition Info Per Serving
Nutrition Facts
Corn Tomato Avocado Salad
Serving Size
1 serving
Amount per Serving
Calories
332
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
20
%
Trans Fat
0
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Cholesterol
0
mg
0
%
Sodium
407
mg
17
%
Potassium
685
mg
20
%
Carbohydrates
20
g
7
%
Fiber
7
g
28
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
1100
IU
22
%
Vitamin C
29.7
mg
36
%
Calcium
20
mg
2
%
Iron
1.1
mg
6
%
Net carbs
13
g
* Percent Daily Values are based on a 2000 calorie diet.