How to Make Quick, Easy, and Inexpensive Corn, Tomato, and Avocado Salad—With or Without Chicken (Diabetic Friendly)
- 18 hours ago
- 2 min read
This simple salad can be served as a side dish, or add some cooked chopped chicken to make it a main dish. You can use fresh corn, but I usually use frozen corn, which is quicker, easier, and less expensive than using fresh corn. The mixture of vegetables, fiber, and healthy fats makes the salad great if you're on a diabetic diet or want to "eat healthy." The salad takes only minutes to put together, and you can serve the salad "as is" or atop salad greens. Although I'll give you a chicken option below to make the salad a main dish, you can also serve it topped with with grilled or sauteed pork or seafood. It's especially good topped with sauteed salmon or shrimp. Enjoy!
Quick Corn, Tomato, and Avocado Salad (Diabetic Friendly) -- Serves 4
2 tablespoons of extra virgin olive oil
1/4 cup of lime juice
2 teaspoons of honey (omit if you're on a diabetic diet)
1/4 teaspoon of pepper
1/4 teaspoon of salt
1/4 teaspoon of smoked paprika
1 cup of frozen corn, microwaved for 3 minutes and cooled
1 pint of red cherry tomatoes, halved
1/2 pint of yellow or orange cherry or grape tomatoes, halved
1 large avocado, pitted, peeled and diced
1 cup of cilantro, chopped (or use parsley, if you'd prefer)
1/4 cup of chopped green onion (optional, but good)
2 cups of chopped cooked chicken (rotisserie or other, optional)
In a large bowl, whisk together the oil, lime juice, honey, lemon pepper, salt, and smoked paprika. Add the corn, tomatoes, avocado, cilantro, and green onion, if you're using it, and mix everything well. If you want to add the chicken, add that as well and mix it in or save the chicken to top the salad when you serve it.
Chicken: I like to use leftover chopped, cooked rotisserie chicken in the salad, but you can saute/bake/air fry a couple of boneless skinless chicken breasts or tenders and then chop them to go in or on top of the salad.
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