Corn and Avocado Salad recipe - ingredients, nutrition and when to eat it
A salad that combines juicy kernels of corn and creamy avocado with tomatoes and a lime dressing. It makes a refreshing light lunch or side for a meat dish.
Salads & light · 10 minutes to cook
Nutrition (per 291.2g serving): 282.5 kcal · protein 5.9g · carbohydrate 32g · fat 16.8g · sodium 344.5mg
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: Cut the avocado just before serving to preserve its color and texture.
Tips: Pat the corn and tomatoes thoroughly dry to keep the salad from becoming watery.
Tips: Add the lime dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Corn — 80 g
- Avocado — 0.5 pc
- Tomato — 1 pc
- Onion — 0.1 pc
- Lime juice — 1 Tbsp
- Olive oil — 1 tsp
- Salt — 1 g
- Ground black pepper — 0.2 g