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:

Quickview
133k Calories
2g Protein
9g Total Fat
14g Carbs
21% Health Score
Limit These
Calories
133k
7%

Fat
9g
14%

  Saturated Fat
1g
8%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
156mg
7%

Get Enough Of These
Protein
2g
5%

Vitamin C
21mg
27%

Fiber
4g
19%

Folate
57µg
14%

Potassium
455mg
13%

Vitamin K
12µg
12%

Vitamin E
1mg
12%

Vitamin B6
0.23mg
11%

Vitamin B5
1mg
10%

Manganese
0.2mg
10%

Vitamin A
440IU
9%

Vitamin B3
1mg
8%

Copper
0.16mg
8%

Magnesium
28mg
7%

Phosphorus
68mg
7%

Vitamin B1
0.09mg
6%

Vitamin B2
0.1mg
6%

Iron
0.84mg
5%

Zinc
0.6mg
4%

Calcium
16mg
2%

covered percent of daily need
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