Mexican Corn and Avocado Salad Recipe | Veggie Fest
Fresh lime zest and juice lift this salad to a delightful level, and vibrant colors add to the appeal. You can use organic frozen corn if corn on the cob is out of season.
Ingredients
- 2 ears summer corn (steamed, boiled, or grilled)
- 1 cup halved red or yellow cherry tomatoes
- 2 cups chopped cucumber, peeled if desired
- ¼ cup diced red onion
- ½ bunch cilantro, chopped
- 2 ripe avocados, cut into chunks
- ¼ cup avocado or olive oil
- 1 teaspoon Zest of one lime
- Juice of 1 lime
- Himalayan pink or kosher salt
- Ground black pepper
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley or cilantro
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