Corn and Avocado Salad

No need to drench corn in butter. Enjoy the sweet kernels raw, with heart-healthy avocado.

Total Time:
Prep:
Level: Easy
Serves: 4
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Ingredients

  • 4 c. fresh corn kernels (cut from about 5 small ears)
  • 2 tbsp. fresh lime juice
  • 1 tbsp. finely chopped drained pickled jalapeño
  • 1 diced avocado
  • 3 tbsp. chopped fresh cilantro or basil
  • ½ tsp. coarse salt
  • ¼ tsp. pepper

Directions

  1. Toss 4 cups fresh corn kernels (cut from about 5 small ears) with 2 Tbsp fresh lime juice, 1 Tbsp finely chopped drained pickled jalapeño, 1 diced avocado, 3 Tbsp chopped fresh cilantro or basil, ½ tsp coarse salt, and ¼ tsp pepper in a serving bowl.

208 cal, 9 g fat (2 g saturated), 6 g protein, 32 g carb, 10 g sugar, 6 g fiber, 290 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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