Californian Corn and Avocado Salad

Please wait...
This Corn and Avocado is the perfect side dish for grilled pork and chicken.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on email

Californian Corn and Avocado Salad

This colorful salad is perfect to accompany grilled chicken and pork. You can prepare it 2 days prior to serving except for the avocado which is added a few minutes before serving.

You can make it with canned corn kernels, cooked frozen corn or cooked corn on the cob. When sweet corn is in season, I always buy extra cobs to make a corn salad. For a complete meal, add leftover cooked chicken or shrimps.

The avocado: it is ripe when the fingertips sink a little while pressing delicately into the fruit. Ripe avocado will keep for 4 days in the refrigerator.

portion Servings: 4 to 6

Preparation20 mins

 1 small clove of garlic, finely chopped
 1/4 teaspoon ground black pepper
 1 teaspoon dried oregano
 3 tablespoons extra virgin olive oil
 1 tablespoon freshly squeezed lemon juice
 2 teaspoons white wine vinegar
 170 g (1 cup) cooked corn kernels
 8 black pitted olives, sliced
 1/4 red bell pepper or roasted red pepper, chopped
 2 tablespoons chopped onion
 1 ripe avocado

1

In a medium glass or stainless steel bowl, whisk the garlic, pepper, oregano, oil, lemon juice and vinegar.

2

Add the corn, olives, red pepper and onions. Mix well. At this point the salad can be refrigerated for 2 days.

3

When ready to serve, peel the avocado, cut into cubes and add to the salad. Mix well to allow the avocado to absorb the dressing. If the salad has been refrigerated, take it out about 30 minutes before serving and add the avocado.

Ingredients

 1 small clove of garlic, finely chopped
 1/4 teaspoon ground black pepper
 1 teaspoon dried oregano
 3 tablespoons extra virgin olive oil
 1 tablespoon freshly squeezed lemon juice
 2 teaspoons white wine vinegar
 170 g (1 cup) cooked corn kernels
 8 black pitted olives, sliced
 1/4 red bell pepper or roasted red pepper, chopped
 2 tablespoons chopped onion
 1 ripe avocado

Directions

1

In a medium glass or stainless steel bowl, whisk the garlic, pepper, oregano, oil, lemon juice and vinegar.

2

Add the corn, olives, red pepper and onions. Mix well. At this point the salad can be refrigerated for 2 days.

3

When ready to serve, peel the avocado, cut into cubes and add to the salad. Mix well to allow the avocado to absorb the dressing. If the salad has been refrigerated, take it out about 30 minutes before serving and add the avocado.

Californian Corn and Avocado Salad

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

You will certainly like ...

Cooking with Micheline