Corn and Avocado Salad

Be the first to review
READY IN: 10mins
Recipe by Brookelynne26

You may also use kernels from 4 ears of corn. Boil in lightlty salted water until nearly tender, about 3 minutes.

Ingredients Nutrition


  1. In a small bowl, whisk together the lemon juice and 1/2 teaspoon kosher salt. Drizzle the olive oil in a fine stream into the bowl while whisking to combine.
  2. Mix together the corn, onion, tomatoes, cilantro, and jalapenos in a medium bowl. Toss to combine. Add the avocado and drizzle with the dressing. Sprinkle with additional salt to taste and mix gently.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a