Description
A refreshing and colorful Corn Tomato Avocado Salad that celebrates the flavors of summer. This easy salad is bursting with fresh ingredients and a zesty dressing that brings it all together.
Ingredients
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
- 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, mix corn, cherry tomatoes, avocado, red onion, and cilantro.
- Prepare Dressing: In a separate bowl, whisk olive oil, lime juice, salt, pepper, and chili flakes.
- Toss Salad: Drizzle dressing over the salad and gently toss to combine without mashing the avocado.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve immediately or chill for up to 1 hour before enjoying.
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.
