Avocado & Corn Summer Salad

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Nutritional Highlights (per serving)

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11 g
Total Fat
19 g
Total Carbs
4 g
300 mg
 Avocado Summer Salad

Perfect for American summer holidays and backyard barbecues, this colorful salad is full of garden-fresh favorites.


Serves: 6
  medium ears corn
cup  Houweling’s Grape Tomatoes, halved
cup  chopped cucumbers
cup  chopped red bell pepper
Tbsp.  diced red onion
  ripe, Fresh California Avocado, peeled, seeded and chopped
Tbsp.  California Olive Ranch® extra virgin olive oil
1/2  Tbsp.  lemon juice
1/2  Tbsp.  lime juice
1/2  Tbsp.  honey
3/4  tsp.  salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Blanch the corn for 2 minutes in boiling water. Transfer the corn to a bowl of cold water. Cut the corn off the cobs and place it in a large bowl.
  2. Add the tomatoes, cucumber, bell pepper, and onion to the bowl. Stir to combine evenly.
  3. Add the chopped avocado and stir gently.
  4. Mix together the remaining ingredients in a small bowl to make the dressing. Pour over the salad and stir to combine. Serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Calories 170
Total Fat 11 g
Trans Fat 0 g
Saturated Fat 1.5 g
Monounsaturated Fat 7 g
Polyunsaturated Fat 1.5 g
Total Carbs 19 g
Dietary Fiber 6 g
Total Sugar 5 g
Protein 4 g
Cholesterol 0 mg
Sodium 300 mg
Potassium 520 mg

Vitamin A 1233 IU; Vitamin C 46 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 IU; Folate 75 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 25%; Vitamin C 80%; Calcium 0%; Iron 2%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Anne Marie Rossi

Recipe developed by Anne Marie Rossi of – 2013 Recipe Redux contest

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