Corn, Avocado and Tomato Salad with Zesty Dressing

Name: Corn, Avocado and Tomato Salad with Zesty Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 ears of corn (husked); 2 ripe avocados (peeled, pitted, and diced); 2 cups cherry tomatoes (halved); 3 tablespoons olive oil; 2 tablespoons lime juice (freshly squeezed); 1 teaspoon honey; 1 clove garlic (minced); 1 pinch salt; 1 pinch black pepper

25 min 4 servings Easy

All Recipes

A fresh, vibrant salad with corn, avocado, and tomato topped with a zesty dressing. Perfect for any occasion.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Easy

Nothing says summer quite like a fresh salad bursting with vibrant colours and flavours. This Corn, Avocado, and Tomato Salad is a perfect representation of the season, combining crisp corn kernels, creamy avocado, and juicy tomatoes. It's a simple yet delicious dish that's ideal for picnics, barbecues, or any meal that needs a touch of freshness. The beauty of this salad lies in its simplicity. With only a few ingredients, you can create a dish that's not only visually appealing but also packed with nutrients. Corn brings a natural sweetness, while avocado adds a rich creaminess, and tomatoes contribute a refreshing tang. Topped with a zesty dressing, this salad is sure to be a hit with everyone.

Instructions

Cook the Corn

Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes until the kernels are tender. Remove and let cool.

Pro tip: For a smoky flavour, grill the corn instead of boiling.

Prepare the Dressing

In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, salt, and black pepper until well combined.

Pro tip: Adjust seasoning to taste.

Dice the Avocado

Peel, pit, and dice the avocados. Toss with a little lime juice to prevent browning.

Pro tip: Use avocados that are firm but yield slightly to pressure.

Combine the Vegetables

Cut the cooled corn kernels off the cob and place in a large bowl. Add halved cherry tomatoes and diced avocados.

Pro tip: Use a sharp knife to easily slice off the kernels.

Toss the Salad

Pour the dressing over the salad ingredients and gently toss to coat everything evenly.

Pro tip: Be gentle when mixing to avoid mashing the avocado.

Serve and Enjoy

Transfer the salad to a serving dish and enjoy immediately.

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Tips & Tricks

Choose ripe but firm avocados to avoid mushiness.
Use fresh corn for the best flavour and texture.
Prepare the dressing in advance to enhance the flavours.

Frequently Asked Questions

Can I make corn avocado tomato salad ahead of time?

Yes, prepare the components separately and combine them just before serving. Toss avocados in lime juice to prevent browning.

What is the best way to keep avocado from browning?

Toss diced avocados in lime or lemon juice to slow the browning process.

How long does corn avocado salad last?

This salad will last up to two days in the refrigerator if stored in an airtight container.

Can I use canned corn instead of fresh?

Yes, canned corn can be used in place of fresh, but fresh corn offers the best flavour and texture.

What other vegetables can I add to this salad?

You can add cucumber, red onion, or bell peppers for additional crunch and flavour.

Serving Suggestions

This Corn, Avocado, and Tomato Salad pairs well with grilled meats or fish, adding a refreshing contrast to heavier dishes. To make ahead, prepare the corn and tomato in advance, and the dressing separately, then combine just before serving. To prevent the avocado from browning, toss it in a bit of lime juice before mixing into the salad. Store any leftovers in an airtight container in the refrigerator for up to two days. Though the avocado may brown slightly, the salad will remain delicious and fresh for your next meal.