Fresh Corn and Avocado Salad with Honey Lime Vinaigrette
Fresh off the cob corn tossed with avocado and an easy to make Honey Lime Vinaigrette!
Servings 6
Calories 197kcal
Ingredients
Corn Salad
- 4 ears of fresh uncooked corn - shucked and kernels removed from cobb
- 1 avocado - slightly firm and cut into cubes
- 1 Poblano Pepper - seeded and chopped green pepper can be substituted
- 1 Red Bell Pepper - seeded and chopped
- 1/2 cup chopped red onion
Honey Lime Vinaigrette
- 1/4 cup light olive oil
- 3 tablespoons apple cider vinegar
- 1 lime, juiced
- 2 tablespoons minced red onion
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
Instructions
- In large bowl, add all salad ingredients.
- In small separate bowl or jar, whisk all vinaigrette ingredients.
- Toss corn salad with vinaigrette. You may not need all of the dressing, it's up to you!
- TASTE FOR SEASONING - more salt, pepper? If your corn is not as sweet as you would like, try adding a teaspoon of granulated white sugar.
- Store in fridge for up to 5 days.
Nutrition
Calories: 197kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 208mg | Potassium: 431mg | Fiber: 4g | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 53mg | Calcium: 13mg | Iron: 0.8mg