Avocado Salad with Sautéed Corn and Lime Dressing
Avocado goes with everything and I especially love it on salads. That's why I made this avocado salad recipe in the name of my love for this superfood.
Equipment
- 10-inch non-stick skillet
- Large mixing bowl
- Microplane or citrus zester
- Citrus juicer or reamer
- Sharp Chef’s Knife
- Whisk
Ingredients
- 4 medium avocados ripe, diced
- ¼ medium red onion minced
- 1 cup cherry tomatoes halved, about 150g
- ½ large sweet red pepper minced
- 8 ounces corn kernels frozen, defrosted, about 225g
- 1-2 cloves garlic minced
- 1 small bunch cilantro minced
- 2 medium limes zested and juiced, approximately 3 tablespoons / 45ml juice
- 1 teaspoon salt 6g
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon cayenne pepper optional, to taste
- ¼ cup extra-virgin olive oil for dressing, 60ml
- 1 tablespoon extra-virgin olive oil for sautéing
Instructions
- In a skillet, heat a tablespoon of olive oil. Stir in cayenne pepper. Cook the cayenne in the oil over medium heat for 20-30 seconds until fragrant — you should be able to smell the pepper.1 tablespoon extra-virgin olive oil, ½ teaspoon cayenne pepper
- Add corn and sauté on medium heat for 4 to 5 minutes. Add garlic, onion, and red pepper and sauté for an additional 3-4 minutes until the vegetables are softened and the corn has light golden spots. Remove from heat and let cool for 5 minutes.8 ounces corn kernels, 1-2 cloves garlic, ¼ medium red onion, ½ large sweet red pepper
- In a large bowl, combine the juice and zest of 2 limes, salt, black pepper, ¼ cup (60ml) extra-virgin olive oil, and minced cilantro. Whisk until thoroughly blended.2 medium limes, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ cup extra-virgin olive oil, 1 small bunch cilantro
- Gently fold in the diced avocado, halved cherry tomatoes, and cooled corn mixture until the dressing is evenly distributed. Taste and adjust salt, pepper, or lime juice as needed. Serve immediately or refrigerate for 2-3 hours to let the flavours meld — squeeze extra lime juice over any exposed avocado surfaces to prevent browning.4 medium avocados, 1 cup cherry tomatoes
Notes
Storage: Keep in an airtight container with extra lime juice pressed onto exposed avocado surfaces. Refrigerate for up to 2 days. For longer storage (4-5 days), keep the corn mixture separate and combine just before serving.
Make-Ahead: Prepare the sautéed corn mixture and dressing up to 5 days ahead. Dice avocado and tomatoes the day you plan to serve.
Substitutions: Swap cilantro for flat-leaf parsley if you're cilantro-averse. Use fresh corn cut from the cob — just sauté an extra 1-2 minutes to cook off the additional moisture.
Pro Tip: Let the cayenne pepper bloom in the hot oil for 20-30 seconds before adding the corn — this activates the capsaicin and distributes the heat more evenly through the kernels.
Serving Suggestion: For the best texture contrast, dress the salad at the table rather than in advance — pre-dressed salad softens quickly.
Nutrition
Serving: 1servingCalories: 537kcalCarbohydrates: 33gProtein: 6gFat: 47gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gSodium: 719mgPotassium: 1239mgFiber: 17gSugar: 7gVitamin A: 1400IUVitamin C: 67mgCalcium: 48mgIron: 2mg
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