Corn, Avocado, and Tomato Salad
Fresh corn, creamy avocado, and juicy tomatoes tossed with lime and cilantro. A quick and easy summer salad packed with vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 5–6 servings
- Category: Salad, Side Dish
- Method: No-Cook, Tossed Salad
- Cuisine: American, Mexican-Inspired
- Diet: Gluten Free
Ingredients
1 pint cherry tomatoes, halved
1 avocado, diced (½-inch pieces)
2 cups cooked fresh or frozen corn
1/2 cup red onion, finely diced
2 tbsp olive oil
1 tbsp fresh lime juice
1/2 tsp lime zest, grated
1/4 cup fresh cilantro, chopped
1/4 tsp salt
1/4 tsp black pepper
Instructions
In a large bowl, combine corn, avocado, cherry tomatoes, and red onion.
In a separate bowl, whisk together olive oil, lime juice, lime zest, salt, and pepper.
Pour dressing over the salad ingredients.
Gently toss to combine without mashing the avocado.
Add fresh cilantro and serve immediately.
Notes
Add avocado last to prevent it from breaking apart.
Fresh corn gives the best sweetness, but frozen works well too.
Serve chilled for a refreshing summer side dish.
Add jalapeño for a spicy kick if desired.
Best eaten the same day for freshness.
Find it online: https://elladishes.com/corn-avocado-and-tomato-salad/
