Corn, Avocado, And Mango Salad – a delicious recipe with Corn, Avocados, Mangoes, Red Onion, Lemon, Olive Oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Finely dice your onion, sprinkle with salt, and coat with lemon juice. (I find that adding acid and salt to the onion takes away some of its aggressive bite.) Set the onion to the side. Now, remove the corn from the cobs, add them to your bowl, and sprinkle with salt. Cube the avocados, squeeze lemon juice over the cubes (to add flavor and prevent them from browning), sprinkle with salt, and add them to your corn. Cube and add your mangoes as well. Finally, toss the onions you set aside into the mix.
2
Believe it or not, you're basically done. Give your lemon an additional squeeze, add a splash of EVOO to bring your ingredients together, and generously grind some fresh black pepper over the top. Mix all the ingredients together, taste and adjust your salt, pepper, and lemon juice as needed. I like this salad to have a prominent lemon tang. Add parsley before serving if desired.
359
kcal
Calories
26
g
Fat
32
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4-5 Cobs of Corn, 2 Avocados (cubed), 2 Champagne Mangoes (cubed), 1/4 cup Finely Diced Red Onion, and more.
Yes, Corn, Avocado, And Mango 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.
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