Avocado Corn Salad

By: Michelle Fagone

Avocado Corn Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING: ","CALORIES: 210 | FAT: 16g | PROTEIN: 3g | SODIUM: 102mg | FIBER: 5g | CARBOHYDRATES: 16g | NET CARBS: 11g | SUGAR: 3g"]
cuisine icon Keywords
15-30 min, 6 servings, contributed, cook 10 min, diced english cucumber, easy, fresh ears corn, ground black pepper, halved cherry tomatoes, instant pot recipes, instant pot salad recipe, juice and zest of 1 medium lime, Michelle Fagone, modern, olive oil, prep 5 min, pressure cook, ripe medium avocados, salad, salt, side dish, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
6 servings
Ingredients
  • 1 ½ cups water
  • 3 fresh ears corn
  • juice and zest of 1 medium lime
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 ripe medium avocados
  • 1/2 cup diced English cucumber
  • 1 cup halved cherry tomatoes
Instructions
  • Add the water and corn to the Instant Pot®. Lock the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes. When the timer beeps, quick-release the pressure until the float valve drops. Unlock the lid.
  • Transfer the corn to a serving dish and let it cool enough to handle. Cut the kernels off the cobs.
  • In a large bowl, whisk together the lime juice and zest, oil, salt, and pepper. Toss in the corn, avocados, cucumber, and tomatoes
  • Cover and refrigerate until ready to serve. Serve chilled.
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