Avocado Corn Salad
Avocado Corn salad combines the sweetness of corn with a creamy avocado texture. It's like corn chips and guac without the guilt.
Servings 8 servings
Calories 82kcal
Ingredients
- Two ears of fresh corn on the cob steamed for 10 minutes
- Two ripe avocados
- One lime
- 1 tsp. cumin
- 1/2 tsp. cayenne pepper plus a dusting as garnish
- 1 tsp. paprika
- 1 tsp. garlic powder
- fresh cilantro a handful from my garden does the trick
Instructions
- Slice the corn off of the cob and place it in a salad bowl.
- Squeeze the lime juice over the corn.
- Add the spices to the bowl. You may substitute raw garlic for garlic powder, but the raw garlic may be too overpowering for some taste buds.
- It's important that you stir the lime juice, seasonings, and corn before adding the avocado as you don't want to smash the fruit.
- Open the avocados, scoop out the fruit and dice it (as shown in image). Gently fold the fruit into the salad.
- Dust cayenne pepper across the top of the salad as a garnish.
Notes
Store tightly covered in the fridge. Keeps for two days if covered. The avocado may slightly darken in color, but it will still taste fabulous.
Don't skip the lime—the citric acid helps keep the color of the avocado vibrant. If you don't like limes, substitute the juice of half a lemon.
You will also note that I did not add salt. I am on a salt-restricted diet. Feel free to add it if you feel you need it.
Nutrition
Serving: 1/4 avocado | Calories: 82kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 54mg | Fiber: 3g | Sugar: 1g