Description
This vibrant Avocado Corn Salad is a fresh and flavorful side dish combining juicy cherry tomatoes, sweet corn, creamy avocado, and zesty lime dressing. It’s quick to prepare, making it perfect for summer gatherings or a healthy everyday salad.
Ingredients
Scale
Vegetables
- 1 lb cherry tomatoes (halved or quartered)
- 3 ears of corn (cooked, shucked, and cut off the cob)
- 2 avocados (peeled, pitted, and sliced)
- 1/2 medium red onion (thinly sliced)
- 1/4 cup cilantro (chopped, about 1/2 small bunch)
Dressing & Seasoning
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp lime juice (from 1 to 2 limes)
- 2 garlic cloves (pressed or finely minced)
- 1 tsp sea salt (or 3/4 tsp table salt)
- 1/8 tsp black pepper
Instructions
- Combine Ingredients: In a large salad bowl, add the halved or quartered cherry tomatoes, cooked and cut corn kernels, sliced avocado, thinly sliced red onion, chopped cilantro, and pressed garlic cloves. Mix gently to start combining the flavors.
- Add Dressing and Season: Drizzle 2 tablespoons of extra virgin olive oil and 2 to 3 tablespoons of fresh lime juice over the salad, adjusting lime quantity to your taste preference. Season with 1 teaspoon of sea salt and 1/8 teaspoon of black pepper. Toss the salad gently until all ingredients are evenly coated with the dressing, then serve immediately.
Notes
- For best flavor, use fresh lime juice rather than bottled.
- Cook corn by boiling, grilling, or steaming before cutting kernels off the cob.
- Serve immediately to prevent avocado browning; add extra lime juice to slow oxidation.
- For added texture, consider adding chopped bell peppers or a sprinkle of feta cheese.
- Adjust seasoning to taste, especially salt and lime juice, to balance the flavors.