iFoodReal · by Olena Osipov★ 5.0 (48)
Avocado Corn Salad
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 7%
CARBS 18G35% OF CAL
8G FIBER4G SUGAR6G OTHER
FAT 15G68% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of corn, cucumber, tomato, and avocado with lime and olive oil. Light, cooling, and perfect for summer gatherings.
sidemexicansalad🥘 pressure cooker⚡ microwave♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 ears of corn (2 cups corn kernels)
- 1 lb mini cucumbers or 1 large English cucumber (sliced)
- 1 lb grape/cherry tomatoes (cut in halves or regular size, chopped)
- 3 medium-large avocados (cubed)
- 3 green onion sprigs (finely chopped)
- 1 lime (zest and juice of)
- 2 tbsp olive oil (extra virgin)
- 1/2 tsp salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 7%
CARBS 18G35% OF CAL
8G FIBER4G SUGAR6G OTHER
FAT 15G68% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 156mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 718mg
- Calcium
- 31mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.