Avocado Corn Salad
Ingredients
Scale
- 2 Tablespoons olive oil
- 2 tablespoons lime juice
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1/2 teapsoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups corn – can be canned corn, drained, or fresh corn, cut from the cob, and grilled, or boiled.
- 4 baby cucumbers
- 1/2 red onion
- 1 cup cherry or grape tomatoes
- 2 avocados
- 1/4–1/2 cup cilantro
Instructions
- Combine olive oil, lime juice, apple cider vinegar, honey, salt, pepper, and paprika in a jar with a lid, and shake to mix (you can also whisk it in a bowl). Set aside.
- Prepare vegetables – I recommend prepping in the order listed so that your avocados don’t have a chance to start turning brown before you cover them in dressing.
- If using canned corn, drain, and place in a large bowl. If using fresh sweet corn, grill, boil, or otherwise cook it, then cut the corn kernels off the cob, and add it to the bowl.
- Next, slice your cucumbers and onions into 1/8-1/4 inch thick pieces
- Slices tomatoes in half and add them to the bowl
- Pit and dice avocados, and discard the peels.
- Chop cilantro
- Drizzle with the dressing that you set aside earlier, and toss it all together
- Serve immediately.
- If you plan to make this ahead to serve later, I recommend prepping everything except the avocados. When ready to serve, prep and add the avocados, drizzle with dressing, and then toss. You can store the leftovers, and retoss before serving, it’s just better fresh.
Find it online: https://www.frugalfarmwife.com/article/avocado-corn-salad/