Corn and Avocado Salad

Serves 6-8

Corn and Avocado Salad

By Camille Styles

20 minutes


dairy-free, gluten-free, vegetarian


  • 8 ears of fresh corn
  • 1 large Haas avocado, diced
  • 1 red bell pepper, diced
  • 1 bunch chives, chopped
  • 1 bunch dill, chopped
  • 1 jalapeño, chopped (optional)
  • Juice and zest of 1 lime
  • 3 tbs olive oil
  • Salt and pepper


  1. Blanch the corn in a large pot of boiling, salted water for 3 minutes, then throw them in an ice bath to stop the cooking.
  2. Once cooled, cut all the the kernels off of the corn and put them in a mixing bowl. Add the avocado, red pepper, chives jalapeño, and dill to the bowl.
  3. Zest the lime and add the zest and juice and the oil oil. Mix and taste for salt and pepper.

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