SUMMER Avocado corn salad

With a healthy dose of anti-inflammatory avocado, mixed with fiber-rich veggies and sweetened with delicious corn, this side is a surefire win for your next cookout. Avocados are packed with nutrients from potassium, magnesium, monounsaturated fats, vitamin E, and fiber.

Summer Avocado Corn Salad

Servings: 2

Total time: 10 minutes

 

Ingredients:

  • 1 slightly softened avocado

  • 1 cup of cherry tomatoes

  • 2 corn on the cobs

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon of salt

  • 1/8 teaspoon of black pepper

  • 1 tablespoon of lemon juice

  • 1 tablespoon fresh chopped parsley

 

Directions:

  1. Prepare all the veggies first. Slice the avocado in half, remove the pit, and then cut into cubes. Transfer to a medium-sized bowl.

  2. Cut all the cherry tomatoes in quarters and add to the bowl with the avocado.

  3. Take off the leaves of the corn, rinse, and wrap in damp paper towels. Microwave for 2-3 minutes until softened. When cooled down, cut off the kernels and add to the bowl.

  4. Drizzle oil, lemon juice, salt, and pepper. Combine well.

  5. Sprinkle fresh chopped parsley on top.

  6. Refrigerate for up to an hour before serving and any leftovers not eaten.

 

Nutritional Information (per serving):

275 calories, 5g protein, 26g carb, 7g fiber, 18g fat


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