corn avocado salad with tomato
This corn avocado salad is so summery, juicy, and sweet. It's tossed with creamy avocado and juicy tomatoes, then slathered in a light cilantro dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Salad
- Method: Stove
- Cuisine: American
- Diet: Gluten Free
Ingredients
creamy cilantro dressing:
- 1 cup fresh cilantro leaves with tender stems (from 1 bunch)
- 1/2 cup full-fat Greek yogurt
- 3 tbsp fresh squeezed lime juice
- 2 tbsp extra virgin olive oil
- 1 small garlic clove
- 1 tsp honey
- kosher salt
- freshly ground black pepper
corn salad:
- 4 ears fresh corn, shucked (about 3 cups corn kernels)
- 2 avocados, cubed
- 1 cup cherry tomatoes, quartered
- 2 green onions, green parts thinly sliced
- 1 jalapeno, minced
Instructions
- To make the dressing, combine cilantro, yogurt, lime juice, olive oil, garlic, honey, 1/2 teaspoon kosher salt, and a pinch of black pepper in a food processor or blender. Process until very smooth. Taste and add more salt or pepper, if needed. Transfer to a jar and refrigerate until ready.
- Fill a large bowl with ice water and set aside.
- Bring a large pot of salted water to a boil. Add corn and cook for 3- 4 minutes, or until the starchiness is just gone. Transfer corn to the ice bath to stop the cooking, then pat dry.
- Cut kernels off the cob and transfer to a large bowl.
- Add avocado, tomatoes, green onion, jalapeno, and two-thirds of the dressing. Toss gently to coat. Taste and add more dressing, salt, or pepper, if desired. Serve.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 375
- Sugar: 9.8g
- Sodium: 181mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19.4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 3.7mg
Find it online: https://www.withspice.com/blog/corn-avocado-salad/