Salad: Peru – Ensalada De Choclo Y Aguacate (Corn and Avocado Salad)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
5 min
Total
15 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 cups (300 g) cooked Peruvian choclo kernels or regular corn kernels, cooled 1 large English cucumber, thinly sliced into half-moons or ribbons 1 medium ripe avocado, diced 1 cup (130 g) jicama, cut into thin matchsticks 6 radishes, thinly sliced 1 / 4 cup (15 g) thinly sliced scallions (white and light green parts) 1 / 4 cup (10 g) cilantro leaves, roughly chopped 2 tbsp (8 g) fresh mint leaves, finely sliced 1 / 3 cup (40 g) cancha (toasted corn nuts) or roasted salted pepitas 1 / 4 cup (60 ml) passion fruit pulp or 1 / 3 cup (80 ml) unsweetened passion fruit juice 1 tbsp (15 ml) fresh orange juice 1 tsp (5 ml) fresh lime juice 1 tsp (5 ml) honey or agave, to taste 1 / 4 tsp (1.25 ml) aji amarillo paste or finely minced mild chili (optional) 3 tbsp (45 ml) extra-virgin olive oil 1 / 4 tsp (1.25 ml) fine sea salt, plus more to taste Pinch of freshly ground white or black pepper
Show original ingredient measurements
2 cups (300 g) cooked Peruvian choclo kernels or regular corn kernels, cooled 1 large English cucumber, thinly sliced into half-moons or ribbons 1 medium ripe avocado, diced 1 cup (130 g) jicama, cut into thin matchsticks 6 radishes, thinly sliced 1 / 4 cup (15 g) thinly sliced scallions (white and light green parts) 1 / 4 cup (10 g) cilantro leaves, roughly chopped 2 tbsp (8 g) fresh mint leaves, finely sliced 1 / 3 cup (40 g) cancha (toasted corn nuts) or roasted salted pepitas 1 / 4 cup (60 ml) passion fruit pulp or 1 / 3 cup (80 ml) unsweetened passion fruit juice 1 tbsp (15 ml) fresh orange juice 1 tsp (5 ml) fresh lime juice 1 tsp (5 ml) honey or agave, to taste 1 / 4 tsp aji amarillo paste or finely minced mild chili (optional) 3 tbsp (45 ml) extra-virgin olive oil 1 / 4 tsp fine sea salt, plus more to taste Pinch of freshly ground white or black pepper
Instructions
In a small bowl, whisk together passion fruit pulp (or juice), orange juice, lime juice, honey, aji amarillo (if using), salt, and pepper. Slowly whisk in the olive oil until lightly emulsified; adjust sweetness or salt to balance the tartness. In a large mixing bowl, combine the choclo, cucumber, jicama, radishes, and scallions. Add about half of the vinaigrette and toss to coat evenly. Let stand 5 minutes to lightly marinate and chill. Gently fold in the avocado, cilantro, and mint. Add more vinaigrette to taste and season with a pinch of salt if needed. Transfer to a serving platter and sprinkle the cancha or pepitas over the top just before serving for crunch. Serve well-chilled alongside the ceviche to provide a cooling, lightly sweet counterpoint to its bright acidity and heat.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 286 kcal
Carbohydrates: 31 g
Protein: 4.8 g
Fat: 18.8 g
Saturated fat: 2.6 g
Fiber: 6.3 g
Sodium: 160 mg
Potassium: 647 mg
Calcium: 33 mg
Iron: 1.27 mg
Vitamin A: 32 µg RAE
Generated: 2026-11-06T05:00:56+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin A are known subtotals. Missing contributions are unknown, not zero.