Corn and Avocado Salad

Grilled Portobello Quesadillas and Corn and Avocado Salad
Sang An
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Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

3
ears corn
1
avocado, pitted and chopped
2
scallions, thinly sliced
1
tablespoon
olive oil
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.
Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories 197
  • 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
What does this mean? See Nutrition 101.

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