Corn and Avocado Salad

Submitted by Brookelynne26

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

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 473.18 ml frozen corn, thawed
• 1 medium red onion, diced
• 3 plum tomatoes, diced
• 118.29 ml chopped fresh cilantro
• 1-2 jalapeno, seeded and minced
• 1 avocado, cut into chunks
• kosher salt
• 59.14 ml lemon juice (about 2 lemons)
• 2.46 ml kosher salt
• 78.78 ml extra virgin olive oil

directions

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.