Updated: Mar 19
This salad brings together the perfect balance of carbs, healthy fats, and protein while providing a burst of flavor the whole family can enjoy! The roasted flavor from the corn pairs perfectly with the refreshing edamame, tomatoes, and creamy avocado.
Pair with tortilla chips or lettuce wraps, for a light option. OR use it as a great topping for tacos or quinoa!
3 corn on the cob (approx. 1 ½ cups)
1 ½ cup edamame (out of shell, frozen OK)
1 cup tomatoes (I prefer cherry)
1 large avocado
2 tbsp olive oil
3 tbsp lime juice
1 1/2 tbsp chopped cilantro (optional)
Salt and pepper to taste
Roast the corn. I prefer to leave the husks on the corn and simply place them on the grill or in the oven at 350 degrees. Cook for about 30 minutes or until tender.
Husk the corn and cut the kernels off the cob using a serrated knife. I find that husking afterward is both easier and retains the moisture better. However, you can also shuck prior to grilling for a smokier flavor and grill marks.
Thaw edamame or cook, if needed (follow package instructions). Be sure to buy pre-shelled edamame to make life easier.
Dice tomatoes or quarter cherry tomatoes.
Dice avocado and cilantro.
In a small bowl, combine the olive oil, lime juice, salt, and pepper.
In a large bowl combine the corn, edamame, tomatoes, avocado, and cilantro. Toss in dressing.
Serve and enjoy! The salad is best if prepared ahead of time and left to sit in the refrigerator for an hour or so.
Corn is naturally gluten-free and is loaded with fiber and contains vitamin C, B vitamins, magnesium, and potassium
Edamame is a complete protein. One cup provides an adult 10% of their daily calcium, more than 10% of their daily vitamin C, 20% of their daily iron, 120% of their daily folate, and 33% of their daily protein.
Avocado contains more potassium than bananas AND it is the only fruit that contains heart-healthy monounsaturated fats (good fat).