Corn Avocado Salad

Last updated: March 2022

A chilled avocado-filled salad perfect for a potluck.

Makes 8


  • 1 large corn on the cob
  • 5 oz. avocado, diced
  • 1.5 cup cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp diced red onion
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • fresh black pepper to taste


  1. In a large pot, steam corn for 10-15 minutes. Next cut off the kernels using a large knife.
  2. Dice avocado, cucumbers, tomatoes, and red onion on a cutting board.
  3. In a large bowl, mix the corn with diced veggies then toss with olive oil, lemon juice, salt and pepper.
  4. Chill in the fridge for 1 hr before serving.

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Nutrition facts

Per Serving

  • calories: 89
  • carbohydrates: 7g
  • cholesterol: 0mg
  • dietary fiber: 2g
  • fat: 7g
  • potassium: 199mg
  • protein: 1g
  • saturated fat: 1g
  • sodium: 37mg
  • sugar: 1g

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