Description
A refreshing and vibrant Corn Tomato Avocado Salad that combines sweet steamed corn, creamy avocado, crisp Persian cucumbers, juicy cherry tomatoes, and a zesty lemon-olive oil dressing. Perfect as a light lunch or a summer side dish, this salad comes together quickly in just 15 minutes.
Ingredients
Vegetables and Fruit
- 1 cup corn kernels (from 1 large steamed corn on the cob)
- 5 ounces diced avocado (from 1 medium avocado)
- 1 1/2 cups diced Persian cucumbers (about 3 small)
- 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 until tender, about 5 minutes. Alternatively, you can grill or boil the corn before removing the kernels. Let the corn cool completely.
- Combine Ingredients: Transfer the cooled corn kernels into a large mixing bowl. Add the diced avocado, Persian cucumbers, halved cherry tomatoes, and diced red onion to the bowl.
- Prepare Dressing and Toss: Drizzle the extra virgin olive oil and fresh lemon juice over the combined vegetables. Sprinkle with kosher salt and freshly ground black pepper to taste. Gently toss all ingredients together until well combined.
- Serve Immediately: Serve the salad fresh to enjoy the vibrant flavors and crisp textures. This salad is best consumed shortly after tossing to prevent avocado browning and maintain freshness.
Notes
- Use fresh corn on the cob for best flavor, but frozen corn can be substituted if fresh is unavailable.
- To keep the avocado from browning, toss it with the lemon juice immediately after dicing.
- This salad can be refrigerated for up to 2 hours before serving but is best enjoyed fresh.
- Feel free to add fresh herbs like cilantro or basil for extra flavor.
- For a slightly spicy kick, add a pinch of red pepper flakes or diced jalapeño.
