Avocado, Corn and Tomato Salad
When warmer weather rolls in you want an easy, refreshing salad that can be paired with almost every dish. For this salad the tomatoes provide acidity and a tang, the avocado a creamy texture, and the corn and red onion a necessary crunch.
Yield: 4
Avocado, Corn and Tomato Salad
This salad is easy to put together and well balanced with creamy and crunchy textures, tang and acidity and is high in healthy fats and other nutrients.
Prep time: 15 MCook time: Total time: 15 M
Ingredients:
- 2 large Hass avocados, chopped
- 1 1/2 cups cherry tomatoes, halved
- 2 large boiled or roasted corn cobs, shaved
- 1/2 cup red onion, finely chopped
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons lemon juice
- 2 tablespoons black pepper
- 1 teaspoon chili flakes
- 2 teaspoons salt
Instructions:
- Slice the cherry tomatoes in half, place then in a bowl.
- Stand the corn cobs upright and shave the sides, place into the bowl with the tomatoes.
- Finely chop your onion, add to the bowl.
- Slice the avocados in half and scoop out each side, remove the seeds then cut into cubes.
- In a smaller bowl, whisk the salt, black pepper, chili flakes, olive oil, vinegar, and lemon.
- Add the dressing to the large bowl and mix until everything is evenly coated. Serve immediately or cover and refrigerate.
- Increase portions accordingly if needed.
Calories
370Fat (grams)
28.73Carbs (grams)
30.24Protein (grams)
4.5I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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