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Corn Salad with Avocado

Corn Salad with Avocado

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Cilantro, Olives, Tomatoes


For the corn salad

  • 2 avocados (chopped)
  • 2 cups cherry tomatoes (cut in half)
  • 1 cup frozen unshelled edamame (unthaw)
  • 1 medium shallot (thinly sliced)
  • 2 cups sweet corn kernels (frozen)

For the seasoning

  • 1 dash chili powder
  • 1 tsp extra virgin olive oil
  • ΒΌ cup fresh cilantro (thinly sliced)
  • 1 lime (juiced)
  • 1 tsp sea salt

For the bread

  • 4 slices whole grain bread (toasted)


  1. Boil the corn in water for about 5-8 minutes, make sure you don't overcook it.
  2. Add the corn salad to a bowl and let it cool down while you prepare the rest of the ingredients.
  3. Mix the seasoning in a small bowl.
  4. Add the rest of the ingredients to the bowl and mix well with the seasoning.
  5. Adjust taste and serve with a slice of bread, enjoy!

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