Side dishe for 4

Corn Avocado Salad

Name: Corn Avocado Salad
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 corn on the cob; 1 avocado; 200 g / 7 oz cherry tomatoes; 2 shallots / scallions; 1/3 cup finely chopped coriander/cilantro; 2 tbsp lime juice or 1 1/2 tbsp lemon juice; 3 tbsp extra virgin olive oil; salt and pepper

Raw corn, avocado, tomatoes, shallots, and cilantro are tossed with citrus juice and olive oil for a fresh salad.

$1.31per serving $

15 minstart to table

4servings

Mexican Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Lunches No-cook Summer

Ingredients

2 corn on the cob
1 avocado
200 g / 7 oz cherry tomatoes
2 shallots / scallions
1/3 cup finely chopped coriander/cilantro
2 tbsp lime juice or 1 1/2 tbsp lemon juice
3 tbsp extra virgin olive oil
salt and pepper

Steps

Cut the corn kernels from the cobs and place them in a large bowl.
Halve the tomatoes, dice the avocado, slice the shallots, and add them to the bowl.
Stir in the chopped cilantro.
Whisk the lime juice and olive oil with salt and pepper.
Toss the dressing with the salad and serve within 15 minutes.