Skinnytaste · by Gina Homolka★ 5.0 (126)
Corn Tomato Avocado Salad
NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 6%
CARBS 15G46% OF CAL
5G FIBER5G SUGAR6G OTHER
FAT 8G55% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, summery salad of corn, tomato, avocado, and cucumber with a lemon vinaigrette. Works as a refreshing side dish with grilled foods or as a light main.
sideamericansalad⚡ microwave♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup corn kernels (from 1 large steamed corn on the cobb)
- 5 ounces diced avocado (from 1 medium)
- 1 1/2 cup diced Persian cucumbers (about 3 small)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoon fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- fresh black pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 7%·PRO 6%
CARBS 15G46% OF CAL
5G FIBER5G SUGAR6G OTHER
FAT 8G55% OF CAL
1G SAT7G 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
- 5m
- Cook
- 10m
- Sodium
- 228mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 14mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.