Description
This fresh and vibrant Avocado Corn Salad blends sweet corn, creamy avocados, juicy cherry tomatoes, and zesty lime dressing with a hint of garlic and cilantro. Perfect for a light lunch or as a side dish, this salad is easy to prepare, refreshing, and packed with wholesome ingredients.
Ingredients
Salad Ingredients
- 1 lb cherry tomatoes (halved or quartered)
- 3 ears of corn (cooked, shucked and kernels 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 Ingredients
- 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 the salad ingredients: In a large salad bowl, place the halved or quartered cherry tomatoes, cooked corn kernels removed from the cob, sliced avocados, thinly sliced red onion, and chopped cilantro. Add the pressed or finely minced garlic cloves on top.
- Prepare and add the dressing: Drizzle the extra virgin olive oil and 2 to 3 tablespoons of fresh lime juice over the salad ingredients. Sprinkle with sea salt and black pepper. Adjust the lime juice and salt to taste according to your preference.
- Toss and serve: Gently toss the salad just until all ingredients are evenly combined, taking care not to mash the avocado slices. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Use fresh, ripe avocados to enhance creaminess and flavor.
- You can cook the corn by boiling, grilling, or steaming before cutting the kernels off the cob.
- Adjust the amount of lime juice and salt to your taste preference.
- This salad is best served fresh; avocado may brown if left too long before serving.
- For a spicier kick, add a pinch of red pepper flakes or chopped jalapeño.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (to cook corn)
- Category: Salad
- Method: No-Cook
- Cuisine: American
