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45 Healthy Salad Recipes: Corn Avocado Salad

5 from 8 reviews

One of our most popular salad recipes! Corn, tomatoes, cucumber and avocado are simply dressed with a hint of lime.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x
  • Category: Salad
  • Method: No Cooking
  • Cuisine: North American
Scale

Ingredients

  • 3 ears of corn (2 cups corn kernels)
  • 1 lb mini cucumbers or 1 large English cucumber, sliced
  • 1 lb grape/cherry tomatoes, cut in halves or regular size, chopped
  • 3 medium-large avocados, cubed
  • 3 green onion sprigs, finely chopped
  • 1 lime, zest and juice of
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • Ground black pepper, to taste

Instructions

  1. To grill corn, remove it from the husk and grill on medium heat for approximately 20 minutes. Turn every 5 minutes.
  2. To cook corn in Instant Pot, add 1 cup water, trivet and as many corn as you can fit. Pressure cook on High Pressure for 2 minutes and then release pressure right away.
  3. If using frozen corn, run it in a colander under warm water for 1 minute and drain.
  4. Cut off cooked kernels from the cob by slicing them with a chef’s knife. You will end up with strips of cooked corn.
  5. Add cooked corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper to a large salad bowl.
  6. Sir salad gently and serve cold with chicken, salmon or shrimp.

Store: Refrigerate covered for up to 1 day.

Make Ahead: Add all ingredients, except avocado, to a bowl. Cover and refrigerate for up to 24 hours. Add diced avocado and stir right before serving.

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