Corn salad with avocado and tomatoes

4 servings

30 minutes

Corn salad with avocado and tomatoes is a fresh and vibrant representative of Mexican cuisine, combining the sunny flavors of Latin American products. This salad was born in lands where corn has long been a staple food and avocado symbolizes tenderness and creaminess. The combination of sweet corn, creamy avocado, juicy cherry tomatoes, and spicy red onion creates a perfect harmony of flavors. The dressing made from olive oil, lime, and cilantro adds freshness and a slight tang to the dish. This salad can be served as a standalone dish or as a side to meat and fish. Its rich taste and healthy ingredients make it an ideal choice for summer tables, picnics, or light lunches.

Energy value per serving

• Calories: 347.9
• Proteins: 6.7g
• Fats: 24g
• Carbohydrates: 23.9g

Ingredients

• Olive oil: 2 tbsp
• Lime juice: 1 tbsp
• Chopped cilantro (coriander): 20 g
• Salt: 0.3 tsp
• Freshly ground black pepper: 0.3 tsp
• Fresh corn kernels: 500 g
• Avocado: 300 g
• Cherry tomatoes: 400 g
• Red onion: 35 g

Cooking steps

1. In a large bowl, mix olive oil, lime juice, cilantro, salt, and pepper.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Lime juice: 1 tablespoon
   • Chopped cilantro (coriander): 20 g
   • Salt: 0.3 teaspoon
   • Freshly ground black pepper: 0.3 teaspoon

2. In a bowl with dressing, add corn kernels, finely chopped avocado, quartered cherry tomatoes, and finely chopped red onion. Mix well and serve at room temperature.

   Required ingredients:

   • Fresh corn kernels: 500 g
   • Avocado: 300 g
   • Cherry tomatoes: 400 g
   • Red onion: 35 g