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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    : 15 mins
Cook Time   : 15 mins
Total Time    : 30 mins

Servings      : 8


·         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


1.   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.
2.   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.
3.   Store: Refrigerate covered for up to 1 day.

Recipe from ifoodreal.com

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