Description

A refreshing and vibrant salad made with avocado, corn, and tomatoes, tossed in a creamy cilantro-lime dressing. Perfect as a light lunch or a side dish for summer meals.

Ingredients

Units Scale

2 ripe avocados, diced
1 1/2 cups corn kernels (fresh, canned or thawed from frozen)
1 1/2 cups cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/3 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
2 tablespoons lime juice
1 clove garlic, minced
Salt and pepper to taste

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Instructions

In a large mixing bowl, combine the diced avocados, corn, cherry tomatoes, red onion, and chopped cilantro.
In a separate small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, lime juice, minced garlic, salt, and pepper until smooth.
Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
Chill for 10–15 minutes before serving to allow flavors to meld.
Serve cold as a side dish or a light meal.

Notes

Use fresh corn for the best flavor, but canned or frozen works well in a pinch.
For a lighter version, use all Greek yogurt instead of sour cream and mayo.
Add diced jalapeño for a spicy kick.
Best enjoyed the same day to maintain avocado freshness.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 190mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 3g
Cholesterol: 10mg