Avocado & Corn Salad
A simple, healthy Indian-style avocado and corn salad — rich in fiber, healthy fats and refreshing flavours. Ready in 15–20 minutes.
Ingredients
Equipment
Method
- If using fresh corn, boil 2 ears in water for 5 minutes until tender; drain and let cool. If using frozen/canned corn, thaw or drain it well.
- In a mixing bowl, add the cooled corn kernels, diced avocado, chopped tomato (if using), and sliced red onion.
- Add chopped coriander into the bowl.
- In a small bowl mix olive oil, lime juice, salt, black pepper and chaat masala (if using). Pour this dressing over the salad.
- Gently toss everything so avocado and corn coat with dressing. Serve immediately for best taste and colour.
Notes
Add avocado just before serving so it stays fresh and does not turn brown. You can add chopped cucumber or bell pepper for extra crunch. Salad works as a light lunch or side dish.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.