September 1, 2020
Avocado & Corn Salad
Even though summer may be wrapping up, this corn salad is still on repeat at our house! It’s so incredibly fresh and packed with flavor, it makes the perfect side dish to countless meals. We especially love it with our lettuce wraps or on top of a Mexican inspired bowl. It’s incredibly simple to whip up and has so many pops of flavor in every bite!
Written By Kayla SeahAvocado & Corn Salad
Ingredients:
3 ears of corn, sucked
2 avocados, chopped into bite size pieces
1/2 of red onion, thinly sliced
1 large heirloom tomato, chopped
1 mango, chopped into bite size pieces
1 jalapeno, sliced thinly
1/2 cup of fresh cilantro, chopped
Juice of 2 freshly squeezed limes
1/2 tsp salt
1/2 tsp freshly ground pepper
2 tbsp olive oil or coconut oil
Directions:
Heat oil olive in a pan, over med high heat. Cut the kernels off the cob and saute in oil for 7-9 minutes, just until some start to get golden and roasted.
Remove from heat and let cool.
Once cooled, lightly toss everything together in a large bowl. Taste for seasoning. Serve at room temperature or cold from the refrigerator.
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