Description
A vibrant and refreshing Summer Corn Salad with Fresh Herbs & Avocado that combines the natural sweetness of fresh corn, creamy avocado, zesty lime juice, and fragrant herbs for a healthy, colorful, and quick-to-make dish perfect for lunches, barbecues, or light snacks.
Ingredients
Scale
Main Ingredients
- 2 ears fresh corn, husked and kernels cut off
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, parsley, or basil, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
Dressing & Seasoning
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Corn: Begin by removing the husks and silk from fresh ears of corn, then cut the kernels off the cob using a sharp knife. If desired, lightly grill the ears before cutting for a smoky flavor.
- Chop the Herbs and Vegetables: Finely chop your choice of fresh herbs like cilantro, parsley, or basil. Dice the avocado into bite-sized cubes, halve the cherry tomatoes, and thinly slice the red onion for crispness.
- Mix Ingredients Together: In a large bowl, combine the fresh corn kernels, diced avocado, cherry tomatoes, sliced red onion, and herbs. Toss gently to mix without mashing the avocado.
- Dress the Salad: Drizzle fresh lime juice and olive oil over the salad. Season with salt and freshly ground black pepper to taste, then toss lightly one more time to blend all the flavors.
- Chill and Serve: For best flavor, chill the salad in the refrigerator for at least 15 minutes before serving. This helps the flavors meld together beautifully.
Notes
- Choose ripe avocados that yield slightly to pressure for creamy texture.
- Toss gently to avoid mashing the avocado.
- Use fresh herbs to enhance aroma and taste.
- Adjust lime juice to increase acidity if desired.
- Prepare ingredients ahead and store separately to maintain freshness and vibrancy.
- Store leftovers in an airtight container with plastic wrap pressed on avocado surface; consume within two days.
- Not ideal for freezing due to texture changes.
- Best served cold; avoid reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, avocado salad, fresh herbs, healthy salad, gluten free, vegan, quick recipe, picnic salad