Corn and Avocado Salad

This Corn and Avocado Salad is a refreshing and vibrant dish that combines the sweetness of fresh corn with the creaminess of ripe avocados. Perfect as a gluten-free side, it's a delightful addition to any meal, bringing together bright flavors and textures.

Ingredients

• Fresh corn kernels - 1 cup
• Ripe avocado - 1 medium
• Cherry tomatoes - 1/2 cup, halved
• Red onion - 1/4 cup, finely chopped
• Cilantro - 1/4 cup, chopped
• Lime juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a medium pot, bring water to a boil and add the fresh corn kernels. Cook for 5 minutes until just tender, then drain and let cool.
2. While the corn is cooling, dice the avocado and place it in a large mixing bowl.
3. Add the halved cherry tomatoes, finely chopped red onion, and chopped cilantro to the bowl with the avocado.
4. Once the corn has cooled, add it to the mixing bowl.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
6. Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.
7. Taste and adjust seasoning if necessary, then serve immediately or chill for 10 minutes before serving.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 22 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from avocado, promoting heart health.
• High in fiber, aiding in digestion and keeping you full longer.

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