Corn and Avocado Salad
Serves 4|
Hands-On Time:
10m
|
Total Time:
10m
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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