Description
A vibrant Tex-Mex salad combining ripe avocado, zesty lime, crisp cucumber, and sweet corn. This 20-minute dish balances creamy, tangy, and crunchy textures for a fresh, nutritious summer classic.
Ingredients
1 cup corn (canned, fresh, or grilled)
1 large ripe avocado (room temperature for creaminess)
2 cups chopped ripe tomatoes
2 English cucumbers, diced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/2 cup freshly squeezed lime juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 jalapeño (optional, seeded and minced for heat)
Instructions
Cut English cucumbers into 1/2-inch dice and red onion into fine slices, allowing onion to sit for 5 minutes to mellow.
Halve and pit avocado, scoop into large cubes, and gently toss with 1 tablespoon olive oil to prevent browning.
Grill or heard corn kernels (if using fresh/canned) and add to a large mixing bowl.
Add cucumbers, tomatoes, red onion, cilantro, and jalapeño (if using) to the bowl.
In a small bowl, whisk lime juice, remaining olive oil, salt, and pepper to make dressing.
Toss salad with dressing until evenly coated.
Fold in avocado last to preserve its texture.
Chill for 15 minutes before serving to let flavors meld.
Notes
Store in an airtight container with dressing separated for up to 2 days to prevent sogginess.
For best results use ripe avocados at room temperature.
For a spiked version, substitute 2 tablespoons lime juice with 1/4 cup Mexican crema (optional).
Substitute canned black beans or grilled chicken for added protein (not in base recipe).
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg