Corn and Avocado Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 3 ears corn
- 1 avocado, pitted and chopped
- 2 scallions, thinly sliced
- 1 tablespoon olive oil
- kosher salt and black pepper
Directions
- Using a sharp knife, cut the kernels off the corn.
- In a medium bowl, toss the corn with the avocado, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Nutritional Information
- Per Serving
- Calories 197
- Fat 11g
- Sat Fat 2g
- Cholesterol 0mg
- Sodium 261mg
- Protein 4g
- Carbohydrate 25g
- Sugar 4g
- Fiber 6g
- Iron 1mg
- Calcium 14mg
What does this mean? See
Nutrition 101
.
Quick Tip
Have leftover cooked corn? This salad is also tasty with kernels from ears that have been steamed, boiled, or grilled.
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