Corn and Avocado Salad Recipe

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.

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

Quick and easy corn and avocado salad recipe is a perfect side dish for any meal. Cilantro dressing with crunchy Jícama, tomatoes, corn and creamy avocados.

Yield: 4

Author: Amy Locurto

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Calories: 875kcal

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.

Plan To Make This?Please share if you do. Mention @LivingLocurto or tag #LivingLocurto on Instagram. We'd love to see!

Course: Salad

Cuisine: American

Keyword: avocado, corn, Healthy, side dish

Nutrition

Calories: 875kcal | Carbohydrates: 40g | Protein: 32g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 89mg | Sodium: 1316mg | Potassium: 1100mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2170IU | Vitamin C: 45.8mg | Calcium: 605mg | Iron: 2.6mg

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

1. Combine the dressing ingredients in a blender (use 2 tsp of salt and pepper to taste) blend until smooth
2. Combine salad ingredients in a large bowl and toss with the dressing
3. Let sit at least 15 min before serving or cover and refrigerate for up to 2 hours

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