Avocado Corn Salad recipe - ingredients, nutrition and when to eat it
This salad combines the creamy texture of avocado with the sweetness of corn and the fresh aroma of onion.
This salad combines the creamy texture of avocado with the sweetness of corn and the fresh aroma of onion. It is light and easy to enjoy for a summer lunch, and adding bread or chicken breast makes it a satisfying meal.
Salads & light · 10 minutes to cook
Nutrition (per 209.9g serving): 350.9 kcal · protein 5g · carbohydrate 28.4g · fat 25.6g · sodium 277.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the avocado just before eating to help prevent it from browning.
Tips: If the onion is too sharp, soak it in cold water and drain it well.
Tips: The salad has the best texture when eaten right away.
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Ingredients (1 serving)
- Avocado — 0.5 pc
- Corn — 0.5 pc
- Onion — 0.1 pc
- Lemon Juice — 1 Tbsp
- Olive Oil — 1 Tbsp
- Balsamic Vinegar — 1 tsp
- Salt — 0.1 tsp
- Ground Black Pepper — 0.1 tsp