Corn and Avocado Salad

portobello-quesadillas-salad
Photo by Sang An
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 197 calories
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 261 mg
    • Protein 4 g
    • Carbohydrate 25 g
    • Sugar 4 g
    • Fiber 6 g
    • Iron 1 mg
    • Calcium 14 mg

Ingredients

  1. Check 3 ears corn
  2. Check 1 avocado, pitted and chopped
  3. Check 2 scallions, thinly sliced
  4. Check 1tablespoon olive oil
  5. Check kosher salt and black pepper

Directions

  1. Using a sharp knife, cut the kernels off the corn.
  2. In a medium bowl, toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.