This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.
Prep time: Total time:
Yield: 8 Servings
Ingredients: 3 ears of corn (2 cups) 1 lb cucumbers, sliced 1 lb grape or cherry tomatoes, cut in halves 3 medium-large avocados, cubed 3 green onion sprigs, finely chopped 1 lime, zest and juice of 2 tbsp olive oil, extra virgin 1/2 tsp salt Ground black pepper, to taste etc
Instructions:
Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.
