Rainbow Avocado Corn Salad
This salad is a super delicious and simple way to combine avocado, corn, and other rainbow veggies, all finished with a simple dressing! I love this salad for so many reasons: it’s refreshing, it’s easy to make, and it’s not bland.One of the most disappointing thing about some salads is how boring they are, just a bowl of lettuce. This salad is super fresh, and works with seasonal summer corn, ripe avocados, and yummy other components.I like to have this salad on its own for lunch, or alongside any main dish for dinner! It’s a great way to use some summer corn and avocados for even the pickiest of eaters to enjoy.
Ingredients
- 2 avocados ripe
- 3 ears corn
- 1/2 lb cherry tomatoes 2 cups
- 1/4 red onion
- 1 jalapeno
- 1/4 bell pepper any color
- 1/2 cup cilantro
- 1/4 lemon juiced
- 1 tbsp olive oil
- salt
- pepper
Instructions
- Bring a pot of water to a boil. Throw in a pinch of salt and the ears of corn. Boil for 10 minutes and then remove and leave to cool. (see blog post for other cooking alternatives).
- Finely dice the red onion, jalapeno, and cilantro. Cut the cherry tomatoes in half. Roughly chop the bell pepper. Add to a large bowl.
- Cut the avocadoes in half and remove the pit. Score the avocado vertically and horizontally multiple times, then use a spoon to scoop out the pieces.
- You can also just peel off the skin and cut the avocado into chunks. Add to the bowl.
- Holding the cooked and cooled corn upright, cut the kernels off of the cob and break apart with your hands. Add to the bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper. Add to the bowl with the salad ingredients and stir gently to combine. Enjoy!
Notes
- Macros: 14.8 g fat, 26.7 g carbohydrates, 4.6 g protein
- See the blog post for more detailed instructions, including additional information about ingredients and cooking varieties for the corn.