Corn Tomato Avocado Salad

Corn Tomato Avocado Salad – A Refreshing Summer Delight!

Description

This vibrant summer salad combines sweet corn kernels, ripe cherry tomatoes, and buttery avocado tossed in a tangy lime dressing. It’s naturally gluten-free, vegetarian, and can easily be made vegan. Every bite is fresh, juicy, and full of color!

Ingredients (Serves 4–6)

For the Salad:

• 2 cups fresh corn kernels (about 4 ears of corn, cooked and cooled)

• 1½ cups cherry tomatoes, halved

• 2 ripe avocados, diced

• ½ small red onion, finely chopped

• ¼ cup fresh cilantro, chopped (optional but recommended)

For the Dressing:

• 2 tbsp extra virgin olive oil

• 2 tbsp fresh lime juice (about 1 lime)

• 1 tsp honey or maple syrup (optional, for balance)

• ½ tsp salt, or to taste

• ¼ tsp black pepper

• ¼ tsp ground cumin (optional, for a hint of smokiness)

Instructions

1. Cook the Corn (if fresh)

• Boil, steam, or grill the corn until tender (5–7 minutes).

• Cool completely, then cut the kernels off the cob.

(Frozen corn can also be used — just thaw and pat dry.)

2. Prepare the Dressing

In a small bowl or jar, whisk together olive oil, lime juice, honey (if using), salt, pepper, and cumin. Set aside.

3. Combine the Salad

In a large bowl, gently toss:

• Cooked corn

• Halved cherry tomatoes

• Diced avocado

• Chopped red onion and cilantro

4. Dress the Salad

Pour the dressing over the ingredients and toss gently to combine. Be careful not to mash the avocados.

5. Serve

Serve immediately or chill for 15–20 minutes before serving to allow flavors to meld.

Serving Suggestions

• Serve as a side dish with grilled chicken, fish, or shrimp.

• Use as a topping for tacos or burrito bowls.

• Enjoy with tortilla chips for a fun, chunky dip.

Notes & Tips

• Grill the corn for extra smoky, charred flavor.

• Add-ins: black beans, diced cucumber, or feta cheese for extra texture.

• Make ahead: Mix everything except avocado; add avocado right before serving.

• Storage: Best enjoyed fresh. Store leftovers (without avocado) in an airtight container for up to 2 days in the fridge.

Nutritional Info (Per Serving, Approximate)

(Values vary slightly by ingredients and dressing type.)

Health Benefits

• Avocados provide heart-healthy monounsaturated fats and potassium.

• Corn adds natural sweetness, fiber, and antioxidants like lutein.

• Tomatoes are rich in vitamin C and lycopene, supporting skin and heart health.

• Olive oil delivers anti-inflammatory Mediterranean goodness.

• A perfect gluten-free, dairy-free, nutrient-packed dish for any diet!

Q&A

Q1: Can I use frozen or canned corn?
Yes! Just thaw (or drain) well before mixing. Fresh corn gives the best flavor, though.

Q2: How do I prevent the avocado from browning?
Toss the avocado in lime juice before mixing — the acidity slows oxidation.

Q3: Can I make this salad vegan?
Yes — simply use maple syrup instead of honey, or skip sweeteners altogether.

Q4: Can I add protein to make it a meal?
Definitely — add grilled shrimp, chicken, or black beans for a hearty, complete dish.

Q5: What other herbs can I use?
If you don’t like cilantro, try parsley, basil, or mint for a different flavor twist.