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How to make Avocado Corn Salad
Loaded with creamy avocado, sweet corn, and fresh veggies, avocado corn salad is full of exciting flavors and textures that will keep you coming back for more.
- cook TIME 5 mins
- prep TIME 5 mins
- total TIME 10 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 244 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (12)
- 10 oz avocado cubed
- 8 oz corn fresh
- 6 oz cherry tomatoes halved
- 1 oz red onion chopped
- 1/4 cup cilantro chopped
- 1 tbsp lime juice
- 1/2 tbsp pepper
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp parsley chopped
- 1/4 tsp red pepper flakes
INSTRUCTIONS
1
Line a baking pan with a piece of parchment paper, then spread the corn kernels on top. Lightly brush with some oil or melted butter.
2
Preheat the oven to 400°F, then roast the corn for around 7 minutes. Remove when the kernels appear bright gold.
3
While the corn is roasting, make the dressing by mixing together 2 tbsp olive oil, 1/2 tbsp pepper, 2 tbsp parsley, 1/4 tsp pepper flakes, 1 tbsp lime juice, and 1/2 tsp salt.
4
In a large bowl, put 10 oz avocado, 8 oz corn, 6 oz cherry tomatoes, 1 oz red onion, 1/4 cup cilantro, and 1 tbsp garlic.
5
Pour the dressing over the mixture of ingredients and gently toss to evenly distribute the dressing.
6
Serve immediately.
Nutrition
Serving: 1 serving | Calories: 244kcal | Fat 19g | Saturated Fat 3g | Polyunsaturated Fat 2g | Monounsaturated Fat 12g | Cholesterol 1mg | Sodium 309mg | Potassium 657mg | Carbohydrate 21g | Fiber 7g | Sugar 5g | Protein 4g | Vitamin A 608IU | Vitamin C 25mg | Calcium 28mg | Iron 1mg