Description
A vibrant, nutrient-packed dish blending creamy avocado, sweet corn, tangy tomatoes, and zesty lime. Ideal as a side or taco topping, this no-cook salad is quick to prepare and perfect for summer.
Ingredients
Cherry Tomatoes – 1 lb (halved or quartered; use grape tomatoes if needed)
Corn – 3 ears (fresh from cob, grilled, or frozen/thawed)
Avocados – 2 (ripe, room temperature; pre-sliced optional)
Red Onion – 1/2 medium (thinly sliced; substitute shallots)
Cilantro – 1/4 cup (freshly chopped; substitute parsley)
Olive Oil – 2 Tbsp (extra virgin; avocado oil optional)
Lime Juice – 2-3 Tbsp (from 1-2 limes; substitute lemon)
Garlic – 2 cloves (pressed or finely minced)
Salt – 1 tsp (adjust as needed)
Black Pepper – to taste
Instructions
Cut cherry tomatoes in half (or quarters for smaller tomatoes)
Remove corn kernels by slicing from freshly shucked ears
Pare avocados at room temperature; leave peel on one for garnish
Thinly slice red onion and pat dry with paper towels
Chop fresh cilantro leaves and stems
Whisk olive oil, 2 Tbsp lime juice, 1 tsp salt, and pepper in a small bowl
Add remaining 1-2 Tbsp lime juice to the dressing as needed
In a large bowl, combine tomatoes, corn, avocado (without skin), red onion, and cilantro
Fold in dressing until evenly distributed
Garnish with reserved avocado peel for presentation
Notes
Use halved cherry tomatoes for even juice distribution
Day Fresh Avocados are ideal to prevent browning
Soak cut corn in icy water after slicing for crispness
Add optional serrano chili or jalapeño slices for heat
Store in an airtight container for up to 4 hours; dress just before serving
- Prep Time: 15
- Category: Side Dishes
- Method: No-Cook
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 9g
- Protein: 3g
- Cholesterol: 0mg