Avocado Corn Salad
Total Time
28 mins
Prep Time
10 mins
Cook Time
18 mins
Rating
4.99 out of 5 stars
(341)
Ingredients
6 servings
- 1 lb cherry tomatoes, halved or quartered
- 3 ears of corn, cooked, shucked and cut off the cob
- 2 avocados, peeled, pitted and sliced
- 1/2 red onion (medium), thinly sliced
- 1/4 cup cilantro, chopped (1/2 small bunch)
- 2 Tbsp extra virgin olive oil
- 2 to 3 Tbsp lime juice, from 1 to 2 limes
- 2 garlic cloves, pressed or finely minced
- 1 tsp sea salt, or 3/4 tsp table salt
- 1/8 tsp black pepper
How would you rate this recipe?
Preparation
Step 1
In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Step 2
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined and serve.
Step 3
Save recipe for the next time?
Chef's notes
Do not skip the garlic, the dressing will mellow it out and it gives every bite irresistible flavor.
Grilled corn gives the salad a smoky sweetness that is completely irresistible.
If fresh corn is unavailable, frozen corn is a good substitute.
