This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you’re grilling, or double the portion as a main dish.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Equipment
- Steamer (I use this one from OXO)
Ingredients
- 1 cup corn kernels (from 1 large steamed corn on the cobb)
- 5 ounces diced avocado (from 1 medium)
- 1 1/2 cup diced Persian cucumbers (about 3 small)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoon fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- fresh black pepper (to taste)
Instructions
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Nutrition
Serving: 1cup, Calories: 128kcal, Carbohydrates: 14g, Protein: 2.5g, Fat: 8.5g, Saturated Fat: 1g, Sodium: 83mg, Fiber: 4g, Sugar: 3.5g
– WW Points: 2