Friday, June 7, 2019

Corn Avocado Salad

Corn Avocado Salad

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

  • 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.
  • etc

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