Avocado and Corn Salad

Avocados From Mexico ®
Prepare this delicious Avocado and Corn Salad, a quick and easy option for a snack or for dinner. You can prepare this easy salad recipe with the fresh crunch of cucumber along with a ground pepper and lime dressing
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/2 cups ear corn, off the cob
  • water
  • 1/2 tablespoons salt
  • 2 cups butterhead lettuce, chopped
  • 1/2 cups corn kernels, yellow
  • 1 cucumber, cut into cubes
  • 1/2 cups celery, finely diced
  • 1 cup cherry tomato, halved
  • 2 Avocados from México, cut into cubes
  • 1/4 cups fresh cilantro, chopped
  • 1 cup panela cheese, cubed
  • 1/4 cups lime juice
  • 2 tablespoons pineapple juice
  • 1 clove garlic, finely chopped
  • 1 tablespoon chile powder, chile powder
  • 1/4 teaspoons cumin
  • 1/2 teaspoons salt
  • 1/2 teaspoons black pepper, ground
  • 2 tablespoons olive oil
Preparation
15 mins
20 mins
Low
  • In a pot with boiling water and salt, cook the white corn about 15 minutes or until soft. Drain and cool down
  • In a bowl, mix white corn kernels with chopped lettuce, yellow corn, cucumber, celery, tomato, avocado, cilantro and panela cheese
  • Mix in lime juice, pineapple juice, chili powder, cumin, salt, pepper and olive oil. Combine thoroughly and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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