Description
This Avocado and Corn Summer Salad is a fresh, vibrant mix of creamy avocado, sweet corn, juicy tomatoes, and a zesty lime dressing. It’s the perfect quick and healthy summer dish for busy days, light lunches, or colorful side dishes that everyone will love.
Ingredients
Scale
Dressing
- 3 tablespoons extra virgin olive oil
- Juice and zest of 1 lime (about 2 tbsp juice, 2 tsp zest)
- 1 large shallot, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Salad
- 2 ears of corn, cooked and cooled
- 1/2 pound cherry or grape tomatoes, halved
- 1 medium serrano pepper (or jalapeño or bell pepper)
- 1/2 small red onion, chopped
- 2 large ripe avocados, diced
- 1/4 cup chopped cilantro or parsley
- Salt and pepper to taste
Instructions
- In a small bowl or measuring cup, whisk together olive oil, lime juice, lime zest, minced shallot, honey, Dijon mustard, salt, and pepper until smooth.
- Cook the corn, let it cool, then cut the kernels off the cob and place them in a large mixing bowl.
- Add cherry tomatoes, chopped pepper, red onion, avocado chunks, and fresh herbs to the bowl.
- Pour the dressing over the salad and gently toss everything together using a spatula.
- Taste and adjust with additional salt and pepper if needed.
- Serve immediately and enjoy fresh.
Notes
- For an easy method, microwave corn with husk on for 3 minutes, flip, then cook for 2 more minutes. Let cool before cutting.
- Add avocado last to keep it from getting mushy.
- Swap serrano pepper for bell pepper if you prefer no heat.
- Best served fresh but can be stored for up to 1 day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg