Corn and Avocado Salad

Serves: 12 portions Prep: less than 30 minutes I Cook: 5 minutes

Ingredients Needed:

  • 4 large ears corn
  • 2 avocados, pitted, peeled, and chopped
  • 1/2 red onion, chopped
  • 1 carton cherry tomatoes, halved
  • 1/4 cup chopped cilantro 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon grated lime zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Cook corn in boiling water and for 3 to 5 minutes. Cool corn, then cut from cob to yield about 3 cups. Combine corn in a bowl with avocados, onions, tomatoes, and cilantro. Add olive oil, lime juice, and lime zest and season with salt and pepper. Stir and serve.

NUTRITION INFORMATION 125 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 64 mg sodium, 14 g carbohydrate, 4 g sugars, 4 g fiber, 3 g protein. Wine Pairing: Sauvignon Blanc is a great accompaniment to the corn flavors and avocado because it has the crispness to address the avocado and enough ruit for the corn

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