Fresh Corn and Avocado Salad
A lively, bright side dish that goes well with any grilled main course.
Servings 4
Calories 258kcal
Ingredients
- 3 ears corn on the cob kernels cut from the cob
- 1 cup red cabbage sliced thin and chopped
- 1 serrano or jalapeño pepper stemmed, seeded and finely diced
- 3 scallions trimmed, light green and white parts only, thinly sliced
- 1/2 red bell pepper seeded, medium dice
- 1 medium tomato seeded, medium dice
- 1/2 of a Florida avocado or 1 whole Haas avocado aka skinnycado, peeled, seeded, diced
For Dressing
- 1 lime zested and juiced
- 2 cloves garlic minced
- 2 teaspoons honey
- 1/2 teaspoon ground chipotle powder
- 1 teaspoon dijon mustard
- 4 tablespoons olive oil
- salt and pepper to taste
Instructions
- In a large bowl combine corn, cabbage, serrano peppers, scallions, bell pepper, tomato and avocado. Toss to combine.
- For dressing: combine all ingredients except salt and pepper in a small bowl. Whisk until emulsified. Add salt and pepper to taste.
- Pour dressing over the salad and toss to combine well. Serve.
Notes
Because this salad has so many crunchy vegetables, it can hold up to the dressing without wilting as quickly as a green salad. Therefore, you can make this a few hours in advance and it will stay crunchy.
Nutrition
Calories: 258kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 45mg | Potassium: 461mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 47.5mg | Calcium: 28mg | Iron: 1.2mg