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Avocado Tomato Corn Salad

Avocado Tomato Corn Salad

Combine fresh ingredients in this Avocado Tomato Corn Salad for a light, nutritious dish that’s bursting with flavor. Perfect for summer gatherings or as a refreshing lunch, this salad is easy to make and sure to impress. Enjoy the creamy avocado, sweet corn, and juicy tomatoes in every bite!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Romaine lettuce or cos lettuce, shredded
  • 2 ears Corn of cooked corn, shucked and cut off the cob – or 14 ounce can corn kernels, drained
  • 2 large Avocados ripe, halved, peeled, stones removed, and diced
  • 9 ounces Grape tomatoes halved
  • 1/8 Red onion thinly sliced
  • 2 tablespoons Lime juice fresh
  • 2 tablespoons Olive oil
  • 1-2 tablespoons Fresh cilantro chopped, or parsley
  • 1/2 teaspoon Salt to season
  • 1/3 teaspoon Red chili flakes
  • 1 pinch Cumin
  • 1 clove Garlic minced, optional

Equipment

  • Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Peeler

Method
 

  1. Start by preparing your ingredients. Take the romaine lettuce and shred it into bite-sized pieces. You want it to be fresh and crisp, as it will serve as the base of your salad.
  2. Next, if you’re using fresh corn, shuck the ears and cook them until tender. Allow them to cool before cutting the kernels off the cob. If using canned corn, simply drain it.
  3. Slice the avocados in half, remove the stones, and scoop the flesh into a bowl. Cut the avocado into cubes and set aside. The creaminess of the avocado will beautifully complement the other ingredients.
  4. Halve the grape tomatoes and add them to the bowl with the avocados. Their juiciness will add a delightful burst.
  5. Thinly slice the red onion and add it to the mix. The sharpness of the onion will balance the rich avocado.
  6. In a small bowl, combine the lime juice, olive oil, salt, red chili flakes, and cumin. Whisking them together will create a zesty dressing.
  7. Pour the dressing over the salad ingredients in the bowl and gently toss everything together. Be careful not to mash the avocados—you want to keep their shape!
  8. Once mixed, taste the salad and adjust the seasoning if necessary. You can add more salt or even a pinch of extra red chili flakes for those who like it spicy.
  9. Finally, serve your Avocado Tomato Corn Salad right away, or chill it for a bit to let the flavors meld together. It’s delicious either way!

Notes

Tip 1: Keep leftovers in an airtight container in the fridge for up to two days. Be aware that the avocados may brown slightly.
Tip 2: This salad doesn’t freeze well due to the avocados. It’s best enjoyed fresh.
Tip 3: This salad pairs wonderfully with grilled chicken or fish and can also be served as a topping for tacos.
Tip 4: Feel free to add other vegetables like bell peppers or cucumber for added crunch and flavor.
Tip 5: Experiment with different herbs, such as basil or mint, to switch up the flavor profile.