Description
This vibrant Corn Tomato Avocado Salad is a fresh, colorful, and healthy dish perfect for a quick lunch or side. Combining tender steamed corn, creamy avocado, crisp Persian cucumbers, and juicy cherry tomatoes, dressed with a zesty lemon and olive oil dressing, this salad bursts with summer flavors and requires just 15 minutes to prepare.
Ingredients
Salad
- 1 cup corn kernels (from 1 large steamed corn on the cob)
- 5 ounces diced avocado (from 1 medium avocado)
- 1 1/2 cup diced Persian cucumbers (about 3 small cucumbers)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
Dressing
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- fresh black pepper (to taste)
Instructions
- Steam the Corn: Steam the corn kernels in a steamer basket or microwave, or alternatively grill or boil the corn on the cob until tender, about 5 minutes. Remove from heat and allow to cool to room temperature.
- Prepare Salad Base: Transfer the cooled corn kernels to a large mixing bowl. Add the diced avocado, diced Persian cucumbers, halved cherry tomatoes, and diced red onion to the bowl.
- Make Dressing and Toss: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, kosher salt, and black pepper to taste. Pour the dressing over the salad ingredients and gently toss everything together until evenly combined. Serve immediately to enjoy the fresh flavors at their best.
Notes
- To save time, you can use frozen corn kernels thawed and lightly cooked instead of fresh corn on the cob.
- For extra flavor, add chopped fresh herbs like cilantro or parsley.
- This salad is best served fresh as avocado can brown if left for too long.
- If making ahead, keep dressing separate until ready to serve to maintain freshness.
- Adjust seasoning to taste with more salt, pepper, or lemon juice if desired.
