Description
This Corn Tomato Avocado Salad is a refreshing and vibrant dish that combines the sweetness of fresh corn, the juiciness of cherry tomatoes, the creaminess of avocado, and a zesty lime dressing. It’s the perfect summer salad that is both healthy and delicious.
Ingredients
Scale
Corn Tomato Avocado Salad:
- 2 cups fresh corn kernels (from about 3 ears, or thawed frozen corn)
- 1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- pinch of chili flakes (optional)
Instructions
- Combine Ingredients: In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, salt, pepper, and chili flakes if using.
- Toss and Serve: Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Taste and adjust seasoning if needed. Serve immediately or chill for up to 1 hour before serving.
Notes
- For extra flavor, grill the corn before cutting off the kernels.
- You can also add crumbled feta or cotija cheese for a creamy, salty contrast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
