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Avocado & Corn Salad

A simple, healthy Indian-style avocado and corn salad — rich in fiber, healthy fats and refreshing flavours. Ready in 15–20 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 people
Course: Salad, Side Dish
Cuisine: Fusion, Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 cups boiled sweet corn kernels from 2 ears of corn or about 200–250 g fresh/frozen corn
  • 1 medium ripe avocado pitted, peeled and diced
  • ½ cup finely chopped tomato or cherry tomatoes optional
  • ¼ cup finely sliced red onion
  • 2 tbsp fresh coriander (dhania) chopped
  • 1 tbsp olive oil or light olive oil / sunflower oil
  • 1 tbsp fresh lime juice or lemon juice
  • ¼ tsp chaat masala (optional)
  • salt to taste salt
  • ¼ tsp black pepper powder

Equipment

  • Mixing bowl

Method
 

  1. If using fresh corn, boil 2 ears in water for 5 minutes until tender; drain and let cool. If using frozen/canned corn, thaw or drain it well.
  2. In a mixing bowl, add the cooled corn kernels, diced avocado, chopped tomato (if using), and sliced red onion.
  3. Add chopped coriander into the bowl.
  4. In a small bowl mix olive oil, lime juice, salt, black pepper and chaat masala (if using). Pour this dressing over the salad.
  5. Gently toss everything so avocado and corn coat with dressing. Serve immediately for best taste and colour.

Notes

Add avocado just before serving so it stays fresh and does not turn brown. You can add chopped cucumber or bell pepper for extra crunch. Salad works as a light lunch or side dish.