Fresh Corn and Avocado Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.7
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.8 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 6.8 g
  • Protein: 5.9 g

View full nutritional breakdown of Fresh Corn and Avocado Salad calories by ingredient


Introduction

A recipe from Sunset Magazine submitted by Kathy Kane A recipe from Sunset Magazine submitted by Kathy Kane
Number of Servings: 6

Ingredients

    6 ears of sweet corn
    2 cups cherry tomatoes (halved)
    1/2 cup thinly sliced red onion
    1 large avacado (cut into cubes)
    1/3 cup fresh basil leaves (chopped)
    2 Tbsp. champagne vinegar
    1tsp. Dijon mustard
    1/4 cup extra virgin olive oil
    1/4 tsp. kosher salt
    1/4 tsp freshly ground black pepper

Directions

Cook the corn by boiling 3-5 minutes. Place in cold water to cool. While corn is cooling combine tomatoes, onion, avocado and basil in a large bowl. In a small bowl, combine vinegar, dijon mustard, olive oil, salt and pepper, whisking until well blended. Cut corn off of the cb and add to large bowl. Top with vinagrette in small bowl. Toss and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user MADDIE1958.