Raspberry Corn Salad

Raspberry Corn Salad

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From: Diabetic Living Magazine

Crunchy corn, creamy avocados, zesty radishes and fresh raspberries—this colorful salad is like art on a plate! And you'll love the zesty lime dressing that ties it all together.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon ground pepper or cayenne pepper
  • 3 ears corn or 2½ cups frozen whole kernel corn, thawed
  • 4 medium radishes, trimmed and very thinly sliced, or 1 medium fresh poblano chile pepper, seeded and cut into thin bite-size strips (see Tip)
  • ¼ cup thinly sliced scallions (2)
  • ¼ cup chopped fresh cilantro (optional)
  • 1½ cups fresh raspberries
  • 1 medium avocado, halved, seeded, peeled, and coarsely chopped


  • Prep

  • Ready In

  1. Whisk together lime juice, oil, salt, and black (or cayenne) pepper in a medium bowl. If using ears of corn, cut kernels from cobs. Add corn, radishes (or chile pepper), scallions, and, if desired, cilantro to lime mixture. Toss until well coated. Add raspberries and avocado; stir gently to combine. Serve immediately.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 116 calories; 7 g fat(1 g sat); 5 g fiber; 15 g carbohydrates; 2 g protein; 50 mcg folate; 0 mg cholesterol; 5 g sugars; 181 IU vitamin A; 17 mg vitamin C; 17 mg calcium; 1 mg iron; 205 mg sodium; 311 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 starch

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