How To Make Corn Tomato Avocado Salad
Munch on a colorful bowl of crunchy tomato avocado salad, also loaded with tender corn and tossed in a tangy lemon-oil mix, for a more flavorful bite!
Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
Serves:
Ingredients
- 1cupcorn kernels,from 1 steamed corn on the cobb
- 5ozmedium avocado,diced
- 1½cupsPersian cucumbers,about 3 small, diced
- 1cupcherry tomatoes,halved
- 2tbspred onion,diced
- 2tspextra virgin olive oil
- 2tbsplemon juice,fresh
- ¼tspkosher salt
- fresh black pepper,to taste
Instructions
-
Toss the corn, avocado, cucumbers, tomatoes, onion, olive oil, lemon juice, salt, and black pepper together in a large salad bowl.
-
Serve, and enjoy!
Nutrition
- Calories: 140.61kcal
- Fat: 8.11g
- Saturated Fat: 1.15g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 16.38g
- Fiber: 4.22g
- Sugar: 3.54g
- Protein: 2.72g
- Sodium: 124.76mg
- Calcium: 19.66mg
- Potassium: 444.17mg
- Iron: 0.62mg
- Vitamin A: 26.91µg
- Vitamin C: 13.80mg
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