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.

No additional tips available.

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

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.

Southwestern Corn and Avocado Salad

How did you like this recipe?

Frequently Asked Questions