Avocado Corn Salad
By :Michelle Fagone
instant pot recipes, instant pot salad
Print Recipe
Corn on the cob is effortlessly cooked in your Instant Pot®, and when added to a salad with these other fresh ingredients, it is a showstopper! This dish should fit the bill of all your guests, and you’ll receive lots of “Mmmm” responses!

Pantry Staples: olive oil, salt, ground black pepper

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.
instant pot recipes, instant pot salad
Votes: 0
Rating: 0
Rate this recipe!
Course Salad, Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Salad, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups Water
  • 3 fresh ears corn shucked and halved
  • Juice and zest of 1 medium lime
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 ripe medium avocados peeled, pitted, and diced
  • 1/2 cup diced English cucumber
  • 1 cup halved cherry tomatoes
Course Salad, Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Salad, Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups Water
  • 3 fresh ears corn shucked and halved
  • Juice and zest of 1 medium lime
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 ripe medium avocados peeled, pitted, and diced
  • 1/2 cup diced English cucumber
  • 1 cup halved cherry tomatoes
instant pot recipes, instant pot salad
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Add water and corn to the Instant Pot. Lock lid.
  2. Press the Manual or Pressure Cook button and adjust time to 2 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
  3. Transfer corn to a serving dish and let cool enough to handle. Cut kernels off of cobs.
  4. In a large bowl, whisk together lime juice and zest, oil, salt, and pepper. Toss in corn, avocados, cucumber, and tomatoes.
  5. Refrigerate covered until ready to be served. Serve chilled.
Recipe Notes

PER SERVING:

CALORIES: 210 | FAT: 16g | PROTEIN: 3g | SODIUM: 102mg | FIBER: 5g | CARBOHYDRATES: 16g | NET CARBS: 11g | SUGAR: 3g

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *