Corn, Avocado, and Tomato Salad
www.the-girl-who-ate-everything.com
www.the-girl-who-ate-everything.com
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Ingredients

  • 2 cups cooked corn, fresh or frozen (see Note)
  • 1-2 avocados, cut into ½-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • ½ cup finely diced red onion
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  • Dressing
  • 2 tablespoons olive oil
  • ½ teaspoon grated lime zest
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

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