corn-avocado-salad-recipe-living-locurto

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.
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Course: Salad
Cuisine: American
Keyword: avocado, corn, Healthy, side dish
Prep Time: 15 minutes
Servings: 4
Calories: 875kcal
Author: Amy Locurto

Ingredients

Dressing

  • 1 1/2 cups fresh cilantro
  • 1/2 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
  • 1/2 pound Fresh mozzarella cheese, diced
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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

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
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