Avocado, Tomato & Corn Salad
Avocado, Tomato & Corn Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan salad. This recipe makes 8 servings with 134 calories, 3g of protein, and 9g of fat each. For $1.05 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. 270 people were impressed by this recipe. It is brought to you by Bake Your Day. A mixture of avocados, cherry tomatoes, grapeseed oil, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 87%, this dish is super. If you like this recipe, take a look at these similar recipes: Corn Avocado and Tomato Salad, Corn, Avocado, and Tomato Salad, and Corn, Tomato, and Avocado Salad.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
2 avocados, peeled and diced
1 pint cherry tomatoes, halved
1 1/2 cups corn (cut from 2-3 ears or frozen/thawed)
2 tsp. grapeseed oil
1 lime, juiced
1/4 tsp. pepper
1/2 cup diced red onion
1/2 tsp. salt
Equipment:
grill pan
bowl
Cooking instruction summary:
Heat a grill pan over medium-high heat. Add the corn to the grill pan and cook for about 10 minutes, until the corn is lightly browned, stirring occasionally. Combine the avocados, tomatoes, toasted corn, and red onion in a large bowl. In a small bowl, mix the lime juice, salt and pepper. Pour over the veggies and stir until combined. Refrigerate the salad for at least 45 minutes, up to 4 hours. Serve cold.Cassie's notes:To prepare the day or night before: prepare as instructed above, except do not add the avocados. When ready to serve, add the peeled & diced avocados and stir to combine with the other ingredients. The avocados can be added in advance, but will start to brown if the salad is left to chill overnight.
Step by step:
1. Heat a grill pan over medium-high heat.
2. Add the corn to the grill pan and cook for about 10 minutes, until the corn is lightly browned, stirring occasionally.
3. Combine the avocados, tomatoes, toasted corn, and red onion in a large bowl. In a small bowl, mix the lime juice, salt and pepper.
4. Pour over the veggies and stir until combined. Refrigerate the salad for at least 45 minutes, up to 4 hours.
5. Serve cold.Cassie's notes:To prepare the day or night before: prepare as instructed above, except do not add the avocados. When ready to serve, add the peeled & diced avocados and stir to combine with the other ingredients. The avocados can be added in advance, but will start to brown if the salad is left to chill overnight.
Nutrition Information:
covered percent of daily need
