RECIPE: Romaine, Avocado, and Corn Salad

If you’re anything like me - meaning: you’re busy, not too busy to know and care about the fact that you could and should be eating better, but too busy for eating better to come with time consuming measurements and recipes and calorie and macro counting, and definitely not too busy to know that food should taste good - then I think you’ll like this romaine, avocado, and corn salad recipe below!

After listening to Kelly Leveque’s Influencer Podcast interview, I made a couple changes to my diet.

The first being, I’m not on a diet.

I’ve been paying much less attention to how often I eat or how many calories I consume - and much more attention to how satisfied I feel with my meal (and how little inflammation occurs after).

THIS IS A HUGE DEAL FOR ME - So I’ve been sharing a lot about upping my protein and fiber (following what Kelly calls the Fab Four (protein, fat, fiber, and greens), and practicing INTUITIVE EATING.

This romaine, avocado, and corn salad recipe is absolutely a new fave!

recipe via

recipe via

20 mins

20 mins


1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups fresh corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

1. In a bowl combine the romaine, corn, and cherry tomatoes.
2. Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
3. Pour dressing over the salad; toss gently.

MY NOTES: Corn is usually a spring to late summer crop in most areas. But you don’t have to wait until then to enjoy this salad. You can bring the look and feel of summer bbq to this simple dish by frying or charring the corn before adding it to your salad.

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