This Corn Tomato Avocado Salad is a quintessential and easy vegan summer recipe made with fresh vegetables and tossed with lime juice, olive oil & cilantro.
Corn Tomato Avocado Salad
This Corn Tomato Avocado Salad is a quintessential and easy vegan summer recipe made with fresh vegetables and tossed with lime juice, olive oil & cilantro
Prep Time: 15 mins
Cook Time: 0 mins
0 mins
Total Time: 15 mins
Calories: 208kcal
Ingredients
- 1 cup romaine lettuce chopped (optional)
- 2 ears corn or about 1 ½ cups
- 1 pint cherry tomatoes halved
- 1 avocado diced into 1/2-inch pieces
- 2 tablespoons red onion finely diced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
Notes
Storage: Store any leftovers in an airtight container. They will last about 24 hours in the fridge, specifically because of the avocados.
Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust to your taste.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving. Inspiration and my introduction to recipes comes from: feelgoodfoodie.net
Nutrition
Calories: 208kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 170mg | Potassium: 652mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1775IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1.4mg
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