Side Items

Summer Corn and Avocado Salad takes 30 minutes to prepare.

Summer Corn and Avocado Salad takes 30 minutes to cook.

Summer Corn and Avocado Salad makes 4 servings.

The ingredients for Summer Corn and Avocado Salad are:

? 4 ears yellow or white corn (uncooked)
? 1 cup cherry or grape tomatoes, sliced
? 1 lime, juiced
? 1/2 cup cilantro, finely chopped
? 2 avocados, cubed
? salt, to taste

Here is how you make Summer Corn and Avocado Salad:

Instructions: Take a small bowl and turn it upside down inside a larger bowl. Then prop the corn up on the base of the small bowl and being to carefully cut the kernels off using a sharp knife.The large bowl catches all the runaway kernels, while the small bowl props the ear of corn up high enough that you can cut all the way to the bottom without the loose corn getting in the way. Slice the grape tomatoes lengthwise, and add to the bowl with the corn. For a little bit of an herby punch, chop 1/2 cup fresh cilantro and add to the salad.Toss veggies with the juice of one lime and a few pinches of salt to taste. Allow flavors to marinate in the refrigerator for at least 30 minutes.Before serving, dice avocados and combine with the rest of the salad. You won?t want to add these until you are close to meal time, or else the avocados will brown.Mix it all and adjust seasoning to taste, and then serve.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user NCSUE0514.

The nutritional information for Summer Corn and Avocado Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 208.9

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 52.6 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 5.5 g
• Protein: 5.6 g