Corn avocado salad is the perfect compliment to so many different dishes. It goes really well with fish tacos, grilled shrimp, and as a topper for a Mexican rice bowl. James can eat this salad by the bowl full, and luckily it is pretty good for you!
This week we made brown rice bowls with grilled shrimp, but this salad is the real show stopper. We eat it on its own a lot, so I thought it would be more fun to feature it alone. Sadly avocados are getting out of season, but we can get them green and let them ripen at home. This requires way more organization to make it happen, but I love avocados, so its worth it!
What you need:
- 2 cans of corn, drained and rinsed
- 2 avocados
- 2 limes
- 2 jalapeños (or less if you don’t like spicy)
- 1-2 cups of cherry tomatoes, halved or quartered
- 2 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- salt and pepper to taste
In a medium bowl, add your corn, cherry tomatoes, and squeeze over the lime juice from both limes.
Halve your avocados and cube them.
Finely chop your jalapeños.
Add the avocado and jalapeño into the town with the corn and add the garlic powder and season with salt and pepper.
Drizzle over the olive oil and give the salad a good toss.
If you really love cilantro or red onion, you can add these in, but the flavor of this salad alone is really nice and balanced so I have left these out.
Enjoy over brown rice and top with grilled shrimp, or with fish tacos, or grilled chicken! It’s really tasty!