Low Sodium Classic Avocado Corn Salad

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

3 ears fresh corn, husked (or 2 ½ cups thawed frozen corn kernels)
2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
Fresh Large Hass Avocado Medium Avocado Organic Ripe Avocado Wellsley Farms Hass Avocados, Gluten Free Trader Joe's 4 Count Avocados
See all
1 cup cherry tomatoes, halved
⅓ cup red onion, finely diced
¼ cup fresh cilantro, roughly chopped
1 jalapeño, seeded and finely diced (optional)

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
½ tsp ground cumin
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

Instructions

1
If using fresh corn, stand each ear upright in a large bowl and cut the kernels off the cob with a downward stroke of a chef's knife, rotating the ear after each pass, until all kernels are removed. If using frozen corn, pat the thawed kernels dry with a paper towel.
2
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper until combined.

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