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Fresh Corn Salad with Peppers and Avocado
Recipe

15 INGREDIENTS • 5 STEPS • 30MINS

Fresh Corn Salad with Peppers and Avocado

4.5
4 ratings
A lively, bright side dish that goes well with any grilled main course.
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Fresh Corn Salad with Peppers and Avocado
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
A lively, bright side dish that goes well with any grilled main course.
30MINS
Total Time
$1.94
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
1 1/2 cups
Red Cabbage
1 cup
Red Cabbage, thinly sliced, chopped
Serrano Chili
2
Serrano Chilis, de-stemmed, deseeded, diced
Scallion
1 bunch
Scallion, trimmed, thinly sliced
3 scallions per 4 servings
Red Bell Pepper
1/2
Red Bell Pepper, deseeded, diced
Tomato
1
Medium Tomato, deseeded, diced
Avocado
1/2
Avocado, deseeded, peeled, diced
or 1 Haas Avocado
Lime
1
Lime, zested, juiced
Garlic
2 cloves
Garlic, minced
Honey
1/2 Tbsp
Dijon Mustard
1 tsp
Dijon Mustard
Olive Oil
1/4 cup
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
187
Fat
14.3 g
Protein
2.1 g
Carbs
15.2 g
Add to plan
logo
Fresh Corn Salad with Peppers and Avocado
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Mince the Garlic (2 cloves). Zest and juice the Lime (1). Trim the Scallion (1 bunch) down to only the green and white parts, then thinly slice them. Thinly slice and chop the Red Cabbage (1 cup).
step 1 Mince the Garlic (2 cloves). Zest and juice the Lime (1). Trim the Scallion (1 bunch) down to only the green and white parts, then thinly slice them. Thinly slice and chop the Red Cabbage (1 cup).
step 2
Peel, deseed, and dice the Avocado (1/2). Deseed and dice the Red Bell Pepper (1/2) and Tomato (1). De-stem, deseed, and finely dice the Serrano Chilis (2).
step 2 Peel, deseed, and dice the Avocado (1/2). Deseed and dice the Red Bell Pepper (1/2) and Tomato (1). De-stem, deseed, and finely dice the Serrano Chilis (2).
step 3
In a large bowl, combine Corn (1 1/2 cups), red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.
step 3 In a large bowl, combine Corn (1 1/2 cups), red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.
step 4
For dressing, combine lime zest, lime juice, garlic, Honey (1/2 Tbsp), Chipotle Chili Powder (1/2 tsp), Dijon Mustard (1 tsp), and Olive Oil (1/4 cup) in a small bowl. Whisk until emulsified. Add Salt (to taste) and Ground Black Pepper (to taste).
step 4 For dressing, combine lime zest, lime juice, garlic, Honey (1/2 Tbsp), Chipotle Chili Powder (1/2 tsp), Dijon Mustard (1 tsp), and Olive Oil (1/4 cup) in a small bowl. Whisk until emulsified. Add Salt (to taste) and Ground Black Pepper (to taste).
step 5
Pour dressing over the salad, and toss to combine. Serve, and enjoy!
step 5 Pour dressing over the salad, and toss to combine. Serve, and enjoy!
Tags
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Appetizers
Dairy-Free
Gluten-Free
Brunch
Lunch
Shellfish-Free
Vegetarian
Salad
Side Dish
Summer
Vegetables
Whole Grains
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