Corn and Avocado Salad Recipe

Name: Corn and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Fresh Cilantro; 1/2 cups Extra Virgin Olive Oil; 2 Tablespoons Fresh Lime Juice; 1 teaspoon Lime Zest; 1 teaspoon Salt And Pepper, to taste; 4 ears Corn (Uncooked, Corn Removed From Ears); 3 cups Cherry Tomatoes, Halved; 1 cup Jicama, Peeled And Sliced (optional); 2 whole Avocados, Diced; 1 pound Fresh Mozzarella Diced

Servings: persons

1- 1/2 cup Fresh Cilantro
1/2 cups Extra Virgin Olive Oil
2 Tablespoons Fresh Lime Juice
1 teaspoon Lime Zest
1 teaspoon Salt And Pepper, to taste
4 ears Corn (Uncooked, Corn Removed From Ears)
3 cups Cherry Tomatoes, Halved
1 cup Jicama, Peeled And Sliced (optional)
2 whole Avocados, Diced
1 pound Fresh Mozzarella Diced

1
The jicama is a Mexican turnip.
2
It gives the salad its crunchy texture, so youll want to find a jicama.
3
1.
4
Combine the dressing ingredients in a blender.
5
Blend until smooth.
6
2.
7
Combine salad ingredients in a large bowl and toss with the dressing.
8
3.
9
Let sit at least 15 minutes before serving, or cover and refrigerate for up to 2 hours.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1- 1/2 cup Fresh Cilantro, 1/2 cups Extra Virgin Olive Oil, 2 Tablespoons Fresh Lime Juice, 1 teaspoon Lime Zest, and more.

Yes, Corn and Avocado Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Avocado Salad

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