Southwestern Corn and Avocado Salad Recipe

Name: Southwestern Corn and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen corn; vinaigrette (Cilantro Vinaigrette); 3 avocados, ripe; 1 lemon; 1 head red leaf lettuce, leaves separated, washed and dried; 12 head romaine lettuce, leaves separated, washed and dried; 14 head red cabbage, finely shredded (or green if preferred); 1 small sweet onion, finely diced (such as Walla Walla or Vidalia); 2 tomatoes, finely diced (ripe); ½ cup jicama, peeled and finely diced; 8 slices bacon, cooked crisp and coarsely crumbled (optional); alfalfa sprout, for garnish; fresh cilantro, chopped, for garnish

Servings: persons

2 cups frozen corn
vinaigrette (Cilantro Vinaigrette)
3 avocados, ripe
1 lemon
1 head red leaf lettuce, leaves separated, washed and dried
12 head romaine lettuce, leaves separated, washed and dried
14 head red cabbage, finely shredded (or green if preferred)
1 small sweet onion, finely diced (such as Walla Walla or Vidalia)
2 tomatoes, finely diced (ripe)
½ cup jicama, peeled and finely diced
8 slices bacon, cooked crisp and coarsely crumbled (optional)
alfalfa sprout, for garnish
fresh cilantro, chopped, for garnish

1
Run hot water over corn in a colander until thawed.
2
In a bowl, toss the corn with 2 tablespoons of whichever vinaigrette you are using and chill.
3
Pit and peel the avocados, then cut into a fine dice.
4
Juice the lemon and toss avocados with the juice to keep them from darkening.
5
Arrange a few whole lettuce leaves on 4 chilled salad plates or on a large chilled platter.
6
Tear remaining greens into bite-size pieces, combine with cabbage and mound on top of whole leaves.
7
Scatter corn, onion, tomatoes, avocados, jicama and bacon over greens.
8
Drizzle with vinaigrette and garnish with sprouts and cilantro.

840

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cups frozen corn, vinaigrette (Cilantro Vinaigrette), 3 avocados, ripe, 1 lemon, and more.

Yes, Southwestern 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.

That's it — enjoy your meal!

Southwestern Corn and Avocado Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions