ADVERTISEMENT
Introduction
When you’re craving a wholesome, vibrant meal that’s packed with flavor and nutrients, the Avocado, Egg, and Corn Salad Bowl is the perfect option. This dish combines creamy avocados, rich boiled eggs, and sweet corn, creating a refreshing and satisfying meal that's easy to prepare and full of health benefits. Whether you’re looking for a quick lunch, a light dinner, or a side dish for a larger spread, this salad is versatile, simple, and nutritious. It’s a great way to get in your daily dose of healthy fats, protein, and fiber, all while enjoying a burst of fresh flavors.
Ingredients:
2 ripe avocados, diced
2 large eggs, boiled and sliced
1 cup of fresh corn kernels (or use canned if fresh is unavailable)
1 small red onion, finely chopped
1 cup of cherry tomatoes, halved
1/4 cup of fresh cilantro, chopped (optional)
2 tbsp olive oil
1 tbsp lime juice
Salt and pepper, to taste
1/4 tsp ground cumin (optional)
1/4 tsp chili powder (optional)
A pinch of smoked paprika (optional)
Directions:
Prepare the eggs: Start by boiling the eggs. Place them in a pot of cold water, bring to a boil, and then reduce to a simmer for about 9-10 minutes. Once done, transfer the eggs to cold water, peel them, and slice them into rounds.
Cook the corn: If using fresh corn, you can either grill it or sauté it. To grill, simply remove the husk and place the corn on a hot grill, turning occasionally until the kernels are slightly charred (about 6-8 minutes). For sautéing, heat a bit of olive oil in a pan and toss the corn for a few minutes until tender and golden brown. If using canned corn, just drain and rinse it.
Prepare the vegetables: While the corn and eggs are cooking, dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
Assemble the salad: In a large bowl, combine the diced avocados, corn, tomatoes, and red onion. Add the sliced eggs on top.
Make the dressing: In a small bowl, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, and smoked paprika (if using).
Toss and serve: Drizzle the dressing over the salad ingredients and gently toss everything together until evenly coated. Garnish with fresh cilantro, if desired.
Presentation and Storage Tips:
For a beautiful presentation, serve this salad in individual bowls, and garnish with extra cilantro, a sprinkle of chili powder, or a wedge of lime on the side. The vibrant colors of the avocados, eggs, corn, and tomatoes will create a visually stunning dish that looks as good as it tastes.
Storage Tips: If you have leftovers, store the salad in an airtight container in the fridge. However, keep in mind that the avocado may brown after a day. To prevent this, sprinkle some extra lime juice over the avocado before storing it. You can also store the dressing separately and toss it with the salad just before serving to keep the ingredients fresh.
Variations:
ADVERTISEMENT
