Avocado Salad

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Avocado Salad

This is a colorful and tasty salad that is especially good during summer months. It is easy to prepare and only has a few, simple ingredients. For variation, add chopped onions, black beans, and/or red pepper according to taste preference.

Serves 4
Serving Size: 1 cup
Prep Time: 15 minutes
Cool Time: 10-20 minutes
Total Time: 25-35 minutes


  • 1 ear corn on the cob, husk and silk removed
  • 2 ripe avocados, peeled and chopped into small pieces
  • 1 large tomato, chopped into small pieces
  • 2 tablespoons fresh lemon juice (adjust to taste)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (adjust to taste)
  • Paprika


  1. Cook the corn on the cob in the microwave for 2 minutes. Remove and allow to cool for 3-5 minutes.
  2. Cut the corn off of the cob and collect the kernels in a bowl.
  3. Mix the corn kernels, avocado, and tomato in a big bowl and toss with lemon juice, salt and pepper.
  4. Chill in the refrigerator for 10-20 minutes.
  5. Sprinkle with paprika.
  6. Serve cold.

 Nutrition Information per Serving:
(Based on 2 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon black pepper)

  • Serving Size: 1 cup
  • Vegetables: 1 cup
  • Fruits: 0 cups
  • Calories: 138 calories
  • Carbohydrates: 12 grams
  • Fiber: 6 grams
  • Protein: 3 grams
  • Fat: 10 grams
  • Sodium: 592 mg

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