Avocado Corn Salad

Sweet corn, creamy avocado, and brightness from the tomatoes give this salad all the fresh spring flavors that will keep you coming back for more!

Avocado Corn Salad

Prep Time:  5 minutes

Cook Time:   10 minutes

Serves:  6

By:  Michelle Fagone

 

Ingredients

1-1/2 cups water

3 fresh ears corn shucked and halved

Juice and zest of 1 medium lime

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 ripe medium avocados peeled, pitted, and diced

1/2 cup diced English cucumber

1 cup halved cherry tomatoes

 

Directions

  1. Add water and corn to the Instant Pot. Lock lid.
  2. Press the Manual or Pressure Cook button and adjust time to 2 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
  3. Transfer corn to a serving dish and let cool enough to handle. Cut kernels off of cobs.
  4. In a large bowl, whisk together lime juice and zest, oil, salt, and pepper. Toss in corn, avocados, cucumber, and tomatoes.
  5. Refrigerate covered until ready to be served. Serve chilled.

 

Recipe Notes

PER SERVING: Calories: 210 | Fat: 16g | Protein: 3g | Sodium: 102mg | Fiber: 5g | Carbohydrates: 16g | Net Carbs: 11g | Sugar: 3g