Avocado Corn Tomato Salad is a refreshing and nutritious dish that’s perfect for summer or anytime you’re craving a light, flavorful salad. Here’s a simple recipe to make it:
Ingredients:
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions:
- Prepare Ingredients:
- If using fresh corn, cook it and then cut the kernels off the cob. If using frozen corn, thaw it. If using canned corn, drain and rinse.
- Dice the avocados, halve the cherry tomatoes, finely chop the red onion, and chop the cilantro.
- Combine Ingredients:
- In a large mixing bowl, combine the diced avocado, corn kernels, halved cherry tomatoes, chopped red onion, and chopped cilantro.
- Make Dressing:
- In a small bowl, whisk together the lime juice, extra virgin olive oil, salt, and pepper.
- Toss Salad:
- Pour the dressing over the avocado mixture in the large bowl.
- Gently toss everything together until well combined and evenly coated with the dressing.
- Serve:
- Serve immediately as a side dish or as a topping for grilled chicken, fish, or tacos.
- Enjoy!
Additional Tips:
- You can customize this salad according to your preferences. Add some diced bell peppers for extra crunch and color, or toss in some black beans or chickpeas for added protein.
- Adjust the amount of lime juice, olive oil, salt, and pepper according to your taste.
- If you’re making this salad ahead of time, wait to add the avocado until just before serving to prevent it from browning. You can also squeeze some extra lime juice over the avocado to help keep it fresh.
- This salad is best served chilled, so you may want to refrigerate it for about 30 minutes before serving to let the flavors meld together.
- Feel free to garnish with additional cilantro leaves or crumbled feta cheese for extra flavor.
