Fresh Corn and Avocado Salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.3
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 308.1 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 1.6 g

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


Introduction

Chilled Corn Salad - Fantastic
Recipe borrowed from Sunset, Kathy Kane, Menlo Park, CA. The light salad dressing switched original recipe from 2 Tbsp Champagne Vinegar and 1/4 cup EVOO. Chilled Corn Salad - Fantastic
Recipe borrowed from Sunset, Kathy Kane, Menlo Park, CA. The light salad dressing switched original recipe from 2 Tbsp Champagne Vinegar and 1/4 cup EVOO.
Number of Servings: 12

Ingredients

    6 ears white corn
    2 cups halved cherry tomatoes (use yellow and red)
    1/2 cup thinly sliced red onion
    1 lg avocado cut into 1/2 inch cubes
    1/3 cup chopped fresh basil leaves (don't use dried basil)
    4-5 Tbsp Girard's Light Champagne Salad Dressing
    1 tsp Dijon mustard
    Salt/Pepper to taste
    Cook corn cobs in hot water boiling for 3-5 minutes. Place in the corn in the pot after the water starts to boil. Remove and drain water. Let cool.
    Combine tomatoes, onion, avocado and basil in large bowl. Add dressing and dijon mustard, salt & pepper.
    Cut corn off cob and place corn in bowl with mixture. Combine well. Taste if more salt & pepper is needed.
    Salad is best chilled. Cover bowl and place in refrigerator for at least 2 hours before serving. Can be made a day ahead. Bon Appetit!

Tips

This salad can be eaten on its own or would go well with bbq or picnic.


Directions

Serving Size: Makes 12 servings