Cooked - Avocado Corn Salad - New Recipe

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Home Pricing Community My Recipes

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Avocado Corn Salad

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6.0

1 lb cherry tomatoes (halved or quartered)

3 ears of corn (cooked, shucked and cut off the cob)

2 avocados (peeled, pitted and sliced)

½ red onion (medium) (thinly sliced)

¼ cup cilantro (chopped (½ small bunch))

2 Tbsp extra virgin olive oil

2 to 3 Tbsp lime juice (from 1 to 2 limes)

2 garlic cloves (pressed or finely minced)

1 tsp sea salt (or ¾ tsp table salt)

⅛ tsp black pepper

In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, ¼ cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste).
Add 1 tsp sea salt and ⅛ tsp black pepper, or season to taste.
Toss the salad gently just until combined and serve.

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