Corn avocado tomato salad
A simple recipe for corn avocado and tomato salad with peas and lemon viniagrette.
Equipment
Ingredients
- 2 ripe avocados
- 5 oz can of corn (140g)
- 8-10 cherry tomatoes
- 2 cups of uncooked green peas
- 1/2 red onion, chopped (optional)
Vinaigrette
- 3 tablespoons of olive oil
- 4 tablespoons of lemon juice
- 1 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
- In a saucepan, add the green peas along with water and salt and bring to a boil over medium heat for 1-2 minutes.
- Remove the peas from the heat and drain.
- Place the peas in a large bowl.
- Chop the cherry tomatoes and optional onion into small quarters.
- Drain the water from the canned corn.
- Peel the avocado and remove the seed. Chop the avocado into small pieces.
- In a small bowl, lightly mash the avocado and combine with the olive oil, lemon juice, salt, pepper, and spices. (Does not need to be fully mashed.)
- Combine peas with the canned corn, cherry tomatoes, avocado, and salad dressing, along with optional red onion.
- Toss the salad and serve.
Nutrition
Serving: 1gCalories: 247kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 14gSodium: 24mgFiber: 9gSugar: 6g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.