Corn, Avocado, and Cilantro Salad
This Corn, Avocado and Cilantro Salad is perfect for a simple side dish that can be mixed up either ahead of time or right at dinner time.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American, Mexican
Keyword: avocado, corn
Author: Kasey Schwartz
- 4 large ears of corn
- 1 small bunch cilantro
- 1 large avocado
- 1 pint grape or cherry tomatoes
- 2 tbsp olive oil
Add shucked ears of corn to large stock pot of water. Bring to a boil for about 10 minutes or until corn is tender.
Cool slightly on cutting board before removing corn from cob by slicing straight down with a large chef's knife or other sharp knife.
Add corn to serving bowl.
Cut avocado into bite size pieces, halve the tomatoes, and add both to the corn.
Chop up cilantro and add to bowl.
Pour in olive oil and mix all ingredients together. Serve warm, cold, or room temperature.
Calories: 248kcal | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1mg | Potassium: 1mg | Calcium: 1mg | Iron: 1mg