There are two salads in “my favorite salads collection” that were discovered in Austin stores during tasting events. This one was served to the crowd during the avocado season long, long time ago, in Whole Foods. I always think about it as a transitional flavor combination for people who are not familiar with Mexican, Tex-Mex, or Southern cuisines, as an introduction to our local specialties. It tastes wonderful with or without hot chilies. It is beautiful! It is perfect as a light summer meal, or as a side dish. It works well with grilled meats and poultry, with seafood, different tacos and enchiladas, or just corn chips or tortillas. I served it for informal soft taco breakfast and for formal dinner with broiled lobsters. Always loved!
Prep Time10 mins
Total Time10 mins
Servings: 2 portions
- 1 avocado
- 5 key lime
- 6 oz tomato
- 1 cup cooked corn kernels
- 1/2 red onion
- 1 bunch cilantro
- 1/2 jalapeno or serrano, optional
Wash all the ingredients. Cook 1 fresh corn (husks on) in a microwave for 4 minutes. Let it cool down to room temperature. Remove husks, cut corn kernels.
Dice onion. Add 1 tsp of kosher salt and freshly squeezed juice of 2 key limes, mix. Add chopped green chili now, if using.
Add halved tomatoes.
Cut, score, and spoon avocado. Add freshly squeezed juice of 2 key limes on top of avocados to prevent browning.
Add corn kernels.
Add fresh chopped cilantro.
Mix and taste the salad. Adjust to your taste by adding more salt, lime juice, and/or chopped green chilies. It should be bright and burst with variety of flavors and textures. Enjoy!
Calories: 346kcal | Carbohydrates: 67g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 294mg | Potassium: 947mg | Fiber: 15g | Sugar: 8g