Creamy Avocado Corn Salad
Description
This creamy avocado corn salad is a vibrant, refreshing dish that balances creamy avocado with sweet corn, crisp vegetables, and a tangy dressing. Perfect as a side for summer barbecues, a healthy lunch, or a light dinner, it’s packed with flavour, texture, and nutrients. It’s naturally gluten-free, vegetarian, and full of healthy fats and fibre.
Ingredients (Serves 4–6)
- 2 ripe avocados, diced
- 1½ cups cooked corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 small red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (fresh)
- 2 tablespoons Greek yogurt or vegan yogurt
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: pinch of chili flakes or paprika for spice
Instructions
- In a large mixing bowl, combine the diced avocados, corn, cherry tomatoes, red onion, and red bell pepper.
- In a small bowl, whisk together the lime juice, Greek yoghurt, olive oil, garlic, salt, and pepper until smooth.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Add chopped cilantro and optional chilli flakes; toss lightly.
- Chill for 10–15 minutes to allow flavours to meld before serving.
- Serve as a side dish, light lunch, or topping for grilled meats.
Notes
- Use ripe but firm avocados to avoid a mushy texture.
- For a sweeter touch, add roasted corn instead of boiled.
- Adjust dressing consistency by adding a teaspoon of water if needed.
Tips
- Prep vegetables in advance to save time.
- Add crumbled feta or diced mozzarella for extra creaminess and protein.
- Serve with tortilla chips or in lettuce cups for a fun presentation.
Nutritional Info (per serving approx.)
- Calories: 220 kcal
- Protein: 4 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Fat: 15 g
- Sugar: 4 g
Benefits
- Avocado provides healthy monounsaturated fats and potassium.
- Corn and vegetables offer fibre and antioxidants.
- Greek yoghurt adds protein and probiotics for gut health.
- Low in refined sugars and gluten-free, suitable for most diets.
Q/A
Q: Can I use frozen corn?
A: Yes, just thaw and drain before adding.
Q: How long can I store it?
A: Keep in an airtight container in the fridge for 1–2 days. Add avocado last minute to prevent browning.
Q: Can I make it vegan?
A: Replace Greek yoghurt with plant-based yoghurt or omit it entirely.