1 / 1
Corn and Avocado Salad
This bright corn and avocado salad brings together fresh vegetables with a simple citrus dressing. Sweet corn kernels and juicy tomatoes provide a crisp base that contrasts perfectly with rich, creamy avocado. Fresh cilantro and lime juice tie everything together with a sharp, refreshing bite. It works beautifully as a quick summer side dish or a light lunch on its own. The whole bowl comes together in minutes with minimal effort.
Ingredients
- 2 cups fresh corn kernels or 1 (10-ounce) package frozen whole-kernel corn, thawed
- 1 (6- to 8-ounce) ripe medium tomato, cut into ½-inch pieces
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 ripe medium avocado
Instructions
- 1Prepare a serving platter or individual bowls with fresh lettuce leaves if you plan to use them as a base.
- 2Mix the corn, chopped tomato, cilantro, lime juice, olive oil, salt, and sugar together in a medium bowl. Halve the avocado, discard the pit, and remove the peel right before you are ready to eat.
- 3Dice the peeled avocado into half-inch chunks and gently fold them into the corn mixture. Spoon the finished salad over the prepared lettuce leaves to serve.
Notes
- Serving this salad over crisp lettuce leaves adds extra crunch, but it is just as good eaten straight from the bowl.