Avocado Corn Salad
This avocado corn salad topped with lime juice and fresh basil. This salad is the perfect healthy summer side dish because there's no cooking involved!
Servings: 8
Ingredients
- 6 ears of fresh uncooked sweet corn husked and cut from cob (4 1/2 cups)*
- 1 cup red onion diced
- 1 large avocado diced
- lime juice 1 lime or about 3 Tablespoons
- ¼ cup fresh basil chopped
- 1 teaspoon sea salt
- Ground pepper to taste
Instructions
- After husking and cutting corn from the cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl.
- Serve immediately or allow it to marinate for a few hours. I like to make it the night before and allow it to marinate over night as it tastes even better the next day.
Video
Notes
- Protein – Add a little protein to this salad by tossing in about 1/2 cup of beans (chickpeas or black beans would be delicious) or adding in some chopped grilled chicken. This apple cider vinegar chicken would be yummy.
- Feta cheese – This would be a great addition to the salad. You could even do vegan feta if needed.
- Sweet corn – We’re using raw and uncooked sweet corn, but of course, you can always quickly cook the corn if you want! If you use frozen sweet corn it should be fine, however, I haven’t recipe tested it. I would recommend putting the corn in a strainer to defrost so any excess liquid is removed from the corn. You don’t want the salad to be watery.
Nutrition
Serving: 1/8 of recipe | Calories: 114kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 1g