Corn, Tomato, and Avocado Salad
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.
Servings Prep Time
4servings 10minutes
Cook Time
0minutes
Servings Prep Time
4servings 10minutes
Cook Time
0minutes
Ingredients
  • 1ear cornshucked
  • 2pints multicolored cherry tomatoes
  • 2 ripe Haas avocados
  • 3 small scallionswhite part only, minced
  • 2Tbsp fresh lime juice
  • 1Tbsp olive oil
  • 1tsp kosher or sea salt
  • 1/2tsp ground black pepper
Instructions
  1. 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.)
  2. Depending on the size of your tomatoes, either slice them in half or quarters and add to the corn.
  3. Peel the avocado, remove the pit and dice it. Add the avocado pieces to the tomato and corn mixture.
  4. 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.
  5. Garnish with fresh basil if desired and serve immediately.
Recipe Notes
Nutrition Facts
Corn, Tomato, and Avocado Salad
Amount Per Serving
Calories 145 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 18mg 1%
Potassium 824mg 24%
Total Carbohydrates 17g 6%
Dietary Fiber 6g 24%
Sugars 7g
Protein 3g 6%
Vitamin A 41%
Vitamin C 61%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.