Avocado Corn Salad
This avocado corn salad is bursting with flavor and fresh ingredients! It comes together in just 10 minutes, so it's super easy and simple to make. It's a great side salad, perfect for summer.
Servings: 6 people
Calories: 259kcal
Equipment
Ingredients
- 2 cups canned sweet corn kernels, drained see notes below
- 1 ½ cups cherry tomatoes, halved
- 1 ½ cups diced English cucumbers
- ¼ cup very thinly sliced red onions
- 2 ripe avocados, diced
- ⅓ cup crumbled feta cheese plus more to taste
- 2 tablespoons chopped Italian parsley or fresh basil
- ¼ cup extra virgin olive oil plus more to taste
- Juice of 1 lemon plus more to taste
- Salt and pepper to taste
Instructions
- In a large bowl, combine the corn, cherry tomatoes, cucumbers, onions, avocado, feta cheese, and Italian parsley.
- Drizzle olive oil and freshly squeezed lemon juice. Toss to combine. Season with salt and pepper to taste, and toss a few more times.
- Serve with more crumbled feta cheese and chopped Italian parsley on top. Enjoy!
Notes
- Corn: I prefer to use canned corn kernels here for convenience. You may also use fresh corn (pre-cook it on the grill or steamer). If using frozen corn, thaw in advance.
- How to pick a ripe avocado: They should give in slightly when pressed, but still feel firm. Avoid mushy avocados.
- This is a simple salad, finished with just lemon juice and olive oil. If you want a full dressing, try this Lemon Basil Vinaigrette.
- Corn: Use fresh, frozen, or canned corn.
- Red onions: Scallions or shallots have a milder taste. Pickled red onions work too.
- Add-ins: Radishes, artichoke hearts, greens.
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 314mg | Potassium: 539mg | Fiber: 6g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 1mg