Tomato, Corn, And Avocado Salad – a delicious recipe with corn, tomatoes, avocados, lemons, Salt, Extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Husk and clean the corn.
2
Heat about one inch of water of the stove to boiling. Place three of the ears in for three minutes and remove and put aside. The heat will finish the cooking and the corn will still be crunchy. Repeat with the other three ears. Let rest until they are comfortable to handle.
3
Cut the tomatoes in half and place in the serving bowl. Sprinkle 1/4 tsp in salt and gently stir. (I do this in two parts to better distribute the salt). Put aside.
4
Remove the corn from the husks and place in bowl.
5
When ready to serve cut avocados into chunks and gently distribute.
6
Mix lemon juice and olive oil, gently mix in. Taste, add salt if needed. (I prefer to let guests guide themselves on this.)
7
Will serve four as a main side side dish.
258
kcal
Calories
16
g
Fat
28
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 6 ingredients. The key ingredients include: 6 ears fresh corn (if you can find it, I prefer the white varieties for this dish), 2 pints heirloom cherry tomatoes (mixed colors makes for a pretty salad and the different tastes of the tomatoes comes through)., 2 avocados, Juice of two lemons, and more.
Yes, Tomato, 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.
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