Corn Tomato Avocado Salad
This Corn Tomato Avocado Salad is a fresh, vibrant, and healthy side dish packed with sweet corn, juicy tomatoes, and creamy avocado tossed in a zesty lime dressing. Ready in just 15 minutes, this no-cook summer salad is perfect for BBQs, potlucks, taco nights, or a light lunch. Naturally gluten-free, vegetarian, and full of bright flavor!
Ingredients
- Main Ingredients
- 2 cups fresh corn kernels about 3–4 ears of corn
- 1 cup cherry or grape tomatoes halved
- 2 ripe avocados diced
- ¼ cup red onion finely diced
- ¼ cup chopped fresh cilantro optional
- Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- Pantry Staples
- Extra salt and pepper to taste
- Optional pinch of sugar if tomatoes are not sweet
Instructions
- Prep the Produce
- Wash and dry all vegetables.
- Remove corn kernels from the cob (if using fresh).
- Halve tomatoes, dice avocado, and finely chop red onion and cilantro.
- Combine Vegetables
- In a large mixing bowl, add corn, tomatoes, red onion, and cilantro.
- Make the Dressing
- In a small bowl, whisk together lime juice, olive oil, salt, pepper, and garlic powder.
- Toss the Salad
- Pour dressing over the vegetable mixture and gently toss to combine.
- Add Avocado
- Carefully fold in diced avocado last to prevent mashing.
- Rest & Serve
- Let the salad sit for 10 minutes before serving to allow flavors to blend.
- Taste and adjust seasoning if needed.
Notes
- Use ripe but firm avocados to keep cubes intact.
- Add avocado right before serving if making ahead.
- Drain canned or frozen corn well to avoid excess moisture.
- Extra lime juice helps prevent browning.
- Best enjoyed within 24 hours.