Zesty Corn and Avocado Salad
"I'm making Tandoori Spiced Chicken with Coconut Curry Sauce, and red lentil soup. I want you to create a salad that would taste good with it"
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This vibrant and refreshing salad combines the sweetness of corn with creamy avocado and a tangy lime dressing. The perfect accompaniment to your Tandoori-spiced chicken, coconut curry sauce, and red lentil soup feast.
ingredients
- 2 cups fresh corn kernels (from about 4 ears)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin powder
- Salt and black pepper to taste
steps
- 1.
In a large bowl, combine the corn kernels, avocado, cherry tomatoes, red onion, and cilantro.
- 2.
In a separate small bowl, whisk together the lime juice, olive oil, cumin powder, salt, and black pepper.
- 3.
Pour the dressing over the salad and toss gently to combine.
- 4.
Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
- 5.
Serve chilled and enjoy this delightful salad with your Tandoori Spiced Chicken, Coconut Curry Sauce, and Red Lentil Soup!
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