Quick and easy corn and avocado salad recipe is a perfect side dish for any meal. Cilantro dressing with crunchy Jícama, cherry tomatoes, corn and creamy avocados.
Easy Corn and Avocado Salad Recipe
A while back I wrote about the awesome corn and avocado salad that my friend Ted makes. He finally sent me the recipe! Yay! This recipe is super simple and a great alternative to the usual corn dish. With a delicious cilantro salad dressing, fresh avocados, cherry tomatoes, corn and crunchy jícama, this salad is hard to stop eating.
What is Jícama?
Ted used a vegetable called jícama (HEE-kah-ma). What is that? Basically, it’s a Mexican turnip superfood that’s rich in Vitamin C and Vitamin A. It gives this salad a great crunchy texture, so you’ll want to try to find a Jícama if you can. Jicama is also low in calories, making it a smart choice if you’re watching your weight.
Thanks for sharing this yummy corn and avocado salad recipe Ted!
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Corn and Avocado Salad
Ingredients
Dressing
- 1 ½ cups fresh cilantro
- ½ cup extra virgin olive oil
- 2 TBS fresh lime juice
- 1 TSP lime zest
- 1 tsp Kosher salt
- 1 tsp cracked pepper
Salad
- 3 cups corn ( approx 4 ears)
- 3 cups cherry tomatos, halved (approx 1 1/2 pounds)
- 1 cup Jícama, peeled and sliced optional
- 2 medium avocados, diced
- ½ pound Fresh mozzarella cheese, diced
Instructions
- Combine the dressing ingredients in a blender and blend until smooth.
- Combine salad ingredients in a large bowl and toss with the dressing
- Let sit at least 15 minutes before serving or cover and refrigerate for up to 2 hours.
Nutrition
Dressing
- 1 1/2 cups of fresh cilantro
- 1/2 cup of Olive oil
- 2 TBS fresh lime juice
- 1 TSP of lime zest
- Kosher salt and pepper to taste
Salad
- 4 ears of corn (not cooked), cut corn from ears (approx 3 cups)
- 1 1/2 pounds of cherry tomato, halved (approx 3 cups)
- 1 cup of peeled and sliced Jícama (optional)
- 2 medium avocados, diced
- 1 pound of FRESH mozzarella cheese diced
Directions
- Combine the dressing ingredients in a blender (use 2 tsp of salt and pepper to taste) blend until smooth
- Combine salad ingredients in a large bowl and toss with the dressing
- Let sit at least 15 min before serving or cover and refrigerate for up to 2 hours
I love jicama! Not as much by itself (though that’s still okay), but in salads and such. Thanks for a new way to use it!
Can I stop in for lunch?
I linked your DIY Backdrop post to one of my posts this week! Loved the idea & your results!
kristen
Oh my! That looks so Yummy!!!!
Thanks for sharing!
Delicioso! Can’t wait to try it!
Did you say Jicama? My hubs is going to be all over this!