Zesty Corn, Avocado and Tomato Salad Recipe Is Perfect For a Summer Celebration—Or Any Time!

Fresh lime and cilantro add zesty flavor to this fresh side

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With the unofficial start of summer finally here, I can’t wait for all those picnics, backyard bashes and al fresco dinners. And every great barbecue deserves an extra-special side. That’s why I love this Corn, Avocado and Tomato Salad recipe. It speeds to the table in just 15 minutes. And our from-scratch herb vinaigrette really makes it shine.

During the summer months, fresh corn is in abundance and is perfect for this dish. If it’s unavailable in your neck of the woods, simply sub in thawed frozen corn—it will be just as tasty. For the dressing, we whisk olive oil, citrus zest and juice with a pinch of salt and pepper. Fresh cilantro gives it a bright savory note, but you can try parsley, chives, thyme—or even a blend. It’s fun to mix it up! Toss up a batch for your next gathering, then let us know what you think.

 

Yields

10 serving

Total Time

Prep Time

Ingredients

  • 2 cups cooked fresh or frozen corn
  • 1 pt. cherry tomatoes, halved
  • 1 avocado, pitted, peeled, cut into ½" pieces
  • ½ cup finely diced red onion
  • 2 Tbs. olive oil
  • ½ tsp. grated lime zest
  • 1 Tbs. fresh lime juice
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup chopped fresh cilantro

Instructions

Print

In bowl, combine cooked corn, cherry tomatoes, avocado and diced red onion. In separate bowl, mix together olive oil, lime zest and juice, salt and pepper; stir in fresh cilantro. Pour over salad and toss gently to mix.

Nutrition

  • Calories: 100
  • Total Fat: 6 gram
  • Saturated Fat: 1 gram
  • Protein: 1 gram
  • Carbohydrates: 11 gram
  • Fiber: 2 gram
  • Cholesterol: 0 mg
  • Sugar: 5 gram
  • Sodium: 180 mg

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