Corn Tomato Avocado Salad
Corn Tomato Avocado Salad is the perfect vegan summer recipe! Packed with fresh veggies, tossed with lime juice, olive oil, & cilantro.
Servings: 4 servings
Ingredients
- 2 corn on the cob cooked and shucked, or about 1 ½ cups frozen and thawed
- 1 pint cherry tomatoes halved
- 1 avocado diced into ½-inch pieces
- ¼ cup red onion diced
- 2 tablespoons olive oil
- 1 lime juiced
- 2 tablespoons cilantro chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the olive oil, lime juice, cilantro, salt, and pepper to a large mixing bowl and whisk to combine. Place the corn, tomatoes, avocado, and onion on top. Toss gently to combine.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 24 hours in the fridge, specifically because of the avocados.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust to your taste.
Nutrition
Serving: 1cup | Calories: 212kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 170mg | Potassium: 658mg | Fiber: 6g | Sugar: 7g | Vitamin A: 759IU | Vitamin C: 41mg | Calcium: 29mg | Iron: 1mg
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