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Servings:

Fresh Corn Salad with Peppers and Avocado

A lively, bright side dish that goes well with any grilled main course.

Total Time

30min

4.5

4 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 1/2 cups

Corn

•

1 cup

Red Cabbage , thinly sliced, chopped

•

Serrano Chilis , de-stemmed, deseeded, diced

•

1 bunch

Scallions , trimmed, thinly sliced

•

1/2

Red Bell Pepper , deseeded, diced

•

Medium mittelgroß Medium medium mediano Tomato , deseeded, diced

•

1/2

Avocado , deseeded, peeled, diced

or 1 Haas Avocado

•

Lime , zested, juiced

•

2 cloves

Garlic , minced

•

2 tsp

Honey

•

1/2 tsp

Chipotle Chili Powder

•

1 tsp

Dijon Mustard

•

4 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Mince the Garlic (2 clove). 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).

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 Chili (2).

In a large bowl, combine Corn (1 1/2 cup), red cabbage, serrano peppers, scallions, red bell pepper, medium tomato, and florida avocado. Toss to combine.

For dressing, combine lime zest, lime juice, garlic, Honey (2 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Dijon Mustard (1 teaspoon), and Olive Oil (4 tablespoon) in a small bowl. Whisk until emulsified. Add Salt (to taste) and Ground Black Pepper (to taste).

Pour dressing over the salad, and toss to combine. Serve, and enjoy!

Nutrition Per Serving

CALORIES

187

FAT

14.3 g

PROTEIN

2.1 g

CARBS

15.2 g