This delicious and healthy Corn, Tomato, and Avocado Salad is the very essence of summer eating! You know those days when the temperature is soaring, and all you want is something light, cool, and refreshing to eat.
Chock full of summer tomatoes, corn, and avocado this easy, colorful, and did I mention quick salad is full of vitamins and minerals and all things good for you. I timed it today when I made it and it only took me 5 minutes to prepare! Corn, Tomato, and Avocado Salad makes a terrific side dish; I paired it with Grilled Peach-Glazed Chicken and the flavors were out of this world. Or it is equally good as a light entree by itself for lunch or dinner. It’s also extremely versatile, as you can change up the taste by adding black beans, chopped jalapeno peppers, cucumbers, cilantro, really the sky is the limit. I think it would be equally delicious topped with roasted shrimp or fish, crumbled goat cheese or served on a crispy tostada. You could even turn it into a salsa of sorts by chopping the vegetables smaller.
My husband’s daughter and her family were here visiting last weekend, and Kara made this scrumptious salad for dinner one night. Of course, I knew you would love this recipe as much as we did so I asked if I could share it with you and she was happy to give it to me. Make this wholesome Corn, Tomato, and Avocado Salad today, and I know it will become one of your favorite ways of celebrating summer’s bounty of fresh fruit and vegetables.
The ingredients are simple: fresh corn, multi-colored cherry tomatoes, Haas avocados, scallions, limes, olive oil, kosher salt, and pepper.
To make this yummy salad first, shuck the corn and cut the kernels off close to the husk. Place in a large bowl. (I didn’t cook my corn because it was very fresh, but if you prefer to cook it, place it in boiling salted water for 3 minutes, microwave for 3 minutes, or grill it for about 10 minutes, then cut it off the cob.)
Depending on the size of your tomatoes, either slice them in half or quarters and add to the corn.
Peel the avocado, remove the pit and dice it. Add the avocado pieces to the tomato and corn mixture.
To make the dressing, squeeze the juice from the limes and measure out 2 Tbsp of lime juice, add 1 Tbsp olive oil and the salt and pepper and either pour in a small jar and shake well or pour it in a small bowl and whisk well.
Add the dressing to the corn, tomato, and avocado mixture and toss gently.
Garnish with fresh basil if desired and serve immediately.