This is a quick salad made from what I had in the fridge and the cupboard at the time. Goes perfectly as a side for Mexican bean fajitas

Drain and add a tin of sweetcorn to a salad bowl

finely chop a small red onion and add to the bowl

chop a quarter of a cucumber and add to the bowl

slice or chop 6 cherry tomatoes and add to the bowl

Skin and de-stone an avocado and dice. Add to the bowl

Add 2 tablespoons of chopped parsley to the bowl

Squeeze over the juice or a lime and mix. Ready to serve.

Print Recipe
5 from 3 votes

Avocado, tomato and sweetcorn salad

quick refreshing salad would go well as aside to Mexican food
Prep Time12 mins
Total Time12 mins
Course: Salad
Cuisine: English
Servings: 2 people
Calories: 208kcal

Ingredients

  • 1 tin sweetcorn
  • 1 avocado
  • 1 red onion
  • 0.25 cucumber
  • 2 tbsp parsley
  • 6 cherry tomatoes
  • 1 Lime

Method

  • Drain and add a tin of sweetcorn to a salad bowl
  • Finely chop a small red onion and add to the bowl
  • Chop a quarter of a cucumber and add to the bowl
  • Slice or chop 6 cherry tomatoes and add to the bowl
  • Skin and de-stone an avocado and dice. Add to the bowl
  • Add 2 tablespoons of chopped parsley to the bowl
  • Squeeze over the juice or a lime (or a tablespoon of your favourite dressing) and mix. ready to serve

Nutrition

Calories: 208kcal | Carbohydrates: 20g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 786mg | Fiber: 9g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!
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