Description
This Avocado and Corn Salad stands out with its fresh flavors and vibrant ingredients. Perfect for quick lunches or a healthy dinner, this dish is easy to prepare and refreshingly delicious.
Ingredients
Scale
- 3 ears of corn, grilled
- 2 avocados, diced
- 2 tbsp red onion, finely diced
- 1 green chilli, diced
- 2 tbsp cotija cheese, or other soft cheese
- 2 tbsp cilantro
- 1 tbsp pumpkin seeds
- 1 lime, juice only
- 1 clove garlic, small
- 3 tbsp olive oil
- 1 tsp mexican oregano
- 1/2 tsp salt
Instructions
- Grill the corn for about 10 minutes until the outside is blistered and cooked through, turning often to avoid burning, or boil it if preferred.
- Once cool, cut the kernels off the ears of corn.
- In a large bowl, combine the grilled corn, diced avocados, finely diced red onion, diced green chilli, chopped cilantro, crumbled Cotija cheese, and toasted pumpkin seeds.
- In a small bowl, whisk together the lime juice, minced garlic, olive oil, dried oregano, and salt.
- Pour the dressing over the salad mixture and gently mix to coat everything evenly.
- Allow the salad to stand for 15 minutes to let the flavors blend before serving.
Notes
For added flavor, grill the corn directly over charcoal or a gas grill.
Feel free to substitute feta cheese if Cotija is unavailable.
Adjust the spiciness by adding more or fewer green chilis.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg