Corn Avocado Salad

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.

By providing your email address, you are agreeing to our privacy policy.

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

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

Join the conversation

Please read our rules before commenting.

Community Poll

Have you taken our In America Survey yet?