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Ingredients
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2 ears fresh corn in husks
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1 pint cherry tomatoes, halved
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2 medium avocados, diced
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2 tablespoons chopped fresh cilantro
Dressing:
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3 tablespoons vegetable oil
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1 tablespoon honey
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1 ounce lime juice
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1 clove garlic, minced
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1 pinch cayenne pepper, or to taste
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freshly cracked black pepper to taste
Directions
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Place ears of corn in a microwave with husks still on and cook on high power until tender, 5 to 6 minutes.
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Combine tomatoes and avocados in a large mixing bowl. Remove corn and cut kernels from cobs into the bowl. Add cilantro and mix together.
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Mix oil, honey, lime juice, garlic, cayenne, and black pepper together and pour over vegetable mixture. Toss and serve.
Cook's Note:
You can use frozen corn if you don't want to deal with cooking and cutting.
Nutrition Facts (per serving)
216 | Calories |
17g | Fat |
17g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 216 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 3g | 13% |
Sodium 14mg | 1% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 6g | 21% |
Total Sugars 4g | |
Protein 3g | 6% |
Vitamin C 20mg | 22% |
Calcium 13mg | 1% |
Iron 1mg | 4% |
Potassium 528mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.