Bright, zesty, and wonderfully satisfying, this Paleo Fresh Corn Salad with Avocado and Lime is the perfect celebration of summer flavors! Featuring tender kernels of fresh corn, creamy chunks of ripe avocado, juicy cherry tomatoes, and a hint of red onion, this vibrant dish is brought to life with a tangy lime-cilantro dressing that’s both refreshing and paleo-friendly. Ready in just 20 minutes, this salad combines minimal prep with maximum flavor, making it an ideal option for quick lunches, barbecues, or a light side dish. Bursting with color and wholesome ingredients, it’s a nutrient-packed, gluten-free recipe that will brighten up any spread and delight every palate.
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Husk the corn and remove all silk. Bring a large pot of water to a boil and add the corn. Cook for about 4-5 minutes until the kernels are tender. Remove the corn and allow it to cool slightly.
Once cooled, use a sharp knife to cut the kernels off the cob. Place the kernels in a large mixing bowl.
Halve the avocados, remove the pits, and dice the flesh. Add the avocado to the mixing bowl with the corn.
Slice the cherry tomatoes in half and add them to the bowl.
Finely chop the red onion and fresh cilantro and add them to the mixture.
Juice the limes over the salad. Be sure to catch any seeds.
Drizzle the extra-virgin olive oil over the salad.
Season with sea salt and black pepper to taste. Toss everything gently to combine, being careful not to mash the avocado.
Serve immediately or chill for 30 minutes to allow the flavors to meld. Enjoy your paleo fresh corn salad with avocado and lime!
Serving size | (1056.1g) |
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Amount per serving | % Daily Value* |
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Calories | 1205.4 |
Total Fat 89.8g | 0% |
Saturated Fat 12.9g | 0% |
Cholesterol 0mg | 0% |
Sodium 1255.1mg | 0% |
Total Carbohydrate 112.1g | 0% |
Dietary Fiber 40.0g | 0% |
Total Sugars 29.2g | |
Protein 20.0g | 0% |
Vitamin D 0IU | 0% |
Calcium 139.5mg | 0% |
Iron 5.5mg | 0% |
Potassium 3248.3mg | 0% |
Source of Calories