Corn, Avocado, and Tomato Salad

Servings: 4-6

Ingredients:

  • 2 cups corn
  • 1 cup grape tomatoes, halved
  • 1⁄2 small red onion, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • 1 avocado, cut into 1⁄2-inch pieces
  • 1⁄4 cup chopped fresh cilantro

Nutrient Analysis

PER SERVING:
Calories180
Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium10mg
Carbohydrates23g
Dietary Fiber5g
Sugars6g
Protein4g

Directions

  1. In a bowl, combine the corn, tomatoes, onion, and jalapeño.
  2. In a bowl, combine the lime juice, oil, and cumin (or put into a jar and shake well). Drizzle the dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper. Add avocado and cilantro and stir gently to combine.
A good way to control “flying kernels” when cutting corn off the cob is to place the ear in a bowl with the flat end on an overturned small ramekin or glass. Cut downward carefully. The bowl will rein in any errant pieces.

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