Description
A refreshing Summer Corn Salad with Avocado and Feta, perfect for summer picnics and barbecues.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 2 ripe avocados, diced
- 1 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the corn by boiling it for about 5 minutes or grilling it for a smoky flavor. Let it cool.
- Chop the avocados, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled corn, diced avocados, halved cherry tomatoes, chopped red onion, and cilantro. Gently toss to mix.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to coat.
Notes
- For a dairy-free option, skip the feta or use a vegan cheese alternative.
- Swap cilantro for parsley if preferred.
- Use lime juice instead of lemon juice for a different flavor.
- Store in an airtight container in the refrigerator and consume within 1-2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Summer Corn Salad, Avocado, Feta, Picnic Salad, Healthy Salad