Corn and avocado salad

Indulge in the vibrant flavors of fresh corn and creamy avocado in this refreshing salad. Perfect for a summer picnic or as a side dish for any meal.

Ingredients:

• 1 cup walnuts
• 4 cups fresh corn kernels (from 4 ears), raw or cooked
• 2 jalapenos, seeded and thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• kosher salt and black pepper
• ½ cup crumbled Feta (60g)

Instructions:

1. Preheat the oven to 400° F. Arrange the walnuts on a baking sheet with edges and bake until they become aromatic, for about 6 to 8 minutes. Allow them to cool down and then coarsely chop them.
2. Mix the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Before serving, top it with crumbled Feta cheese.

Summary:

• Calories: 717 kcal
• Fat: 47 g
• Protein: 15 g
• Carbs: 77 g
• Potassium: 1900 mg
• Magnesium: 180 mg