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Avocado Salad
Jennifer Lynn-Pullman
Avocado with tomatoes and corn make a hearty and fresh side dish.
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Servings
3
Calories
154
kcal
Ingredients
1x
2x
3x
½
Avocado
1
large Roma Tomato
1
cup
yellow corn cooked
1
Lime Wedge
1
tablespoon
olive oil
Sea Salt and Black Pepper to taste
Instructions
Cut avocado and tomato into cubes. Add to cooked corn. Add lime juice and olive oil. Season to taste. Mix carefully with a spoon. Refrigerate until ready to serve.
Nutrition
Serving:
3
g
Calories:
154
kcal
Carbohydrates:
17
g
Protein:
3
g
Fat:
10
g
Saturated Fat:
2
g
Polyunsaturated Fat:
8
g
Monounsaturated Fat:
0
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
65
mg
Potassium:
0
mg
Fiber:
5
g
Sugar:
5
g
Vitamin A:
0
IU
Vitamin C:
0
mg
Calcium:
0
mg
Iron:
0
mg
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