Description
This Avocado and Corn Salad is a delightful combination of flavors, featuring grilled corn and creamy avocados, perfect for a quick, healthy meal.
Ingredients
Scale
- 3 ears of corn, grilled
- 2 avocados, diced
- 2 tbsp red onion, finely diced
- 1 green chilli, diced
- 2 tbsp cotija cheese, or other soft cheese
- 2 tbsp cilantro
- 1 tbsp pumpkin seeds
- 1 lime, juice only
- 1 clove garlic, small
- 3 tbsp olive oil
- 1 tsp mexican oregano
- 1/2 tsp salt
Instructions
- Grill the corn for about 10 minutes until slightly blistered and fully cooked, turning often to avoid burning. If grilling isn't possible, boil the corn instead.
- Once cool, cut the kernels off the corn and place them in a large bowl along with diced avocados, finely diced red onion, diced green chilli (after deseeding), chopped cilantro, crumbled Cotija cheese, and toasted pumpkin seeds.
- In a separate small bowl, whisk together the lime juice, minced garlic, olive oil, oregano, and salt. Drizzle this mixture over the salad and mix gently. Let it sit for 15 minutes to allow the flavors to meld before serving.
Notes
You can use any soft cheese preferred if Cotija is not available.
For extra flavor, let the salad sit for longer before serving.
Adjust the heat by adding more or less green chili.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg