An easy 10 minute summer salad recipe that you’ll be making on repeat! This avocado corn and tomato salad also has green onions and is topped with a simple lime juice and oil dressing.
Another salad from a collection of summer salad’s I’ve been sharing recently, along with this chicken taco salad and avocado pomegranate salad. All delicious choices but today’s couldn’t be easier – taking only 10 minutes!
I know you have 10 minutes to spare for today’s new salad recipe. Majority of the ingredients even fit in the recipe title. So that should prove just how simple it is.
What I love about this avocado corn and tomato salad is the versatility of it.
You can eat it alone as a salad, maybe even for lunch (leftover from the night before).
You can also make it to go with some simple tacos, just serve it with corn tortillas and grilled chicken.
Another option is as an appetizer with tortilla chips. We’ve had it all these ways and it’s delicious no matter which you choose.
I’ve been making this salad for about 5 years, when a friend shared the recipe with me, her version was adapted from a Martha Stewart recipe and mine just adapted from hers since I like extra avocado and dressing.
How To Cut An Avocado
The easiest and safest way to cut an avocado is by using an avocado peeler. If you don’t have that then a knife is what you’ll need.
First things first, you need to be really careful when cutting an avocado. They slip and wobble all over and getting the pit out can be a bit overwhelming.
After you cut around the outside, you need to cut into the pit, twist and pop it out. To get the pit off the knife try prying it off on the end of your cutting board – that way you avoid using your hands.
If you use an avocado peeler there is a special section of it that grabs into the avocado and you just press the pit to release it. No scary knife needed.
No. You can cut off the corn kernels as is, they don’t need to be cooked first.
Large avocados are how the recipe is written but if you can only get small avocados you may want to get 1-2 extra.
Sunflower oil is a flavorless oil, which is perfect for dressings. If you use something like olive oil, you’ll taste that aroma on your salad. Go for something that is flavorless, like vegetable oil or avocado oil could work nicely (not flavorless but the taste would pair well with the salad).
Black beans and cilantro would be a nice addition.
Simply place the avocado pit in with your salad, this will keep your avocados looking less brown and more fresh. Especially if you make this ahead of time. Citrus also helps to keep avocado looking green, the lime juice will help.
- 3 avocados, pits removed
- 2 ears of corn, husked and kernels removed
- 3 green onions
- 1 pint cherry tomatoes
- 2 tbsp sunflower oil
- 2 limes, juiced
- Wash all produce
- Cut the avocados in half lengthwise, use a knife to remove the pit and a spoon to scoop out the avocado flesh, dice and add to a large bowl
- Use a knife, or corn stripper, to remove the kernels from husked corn on the cob, add the kernels to the bowl along with the green onions and cherry tomatoes
- Use a little mason jar (or bowl with whisk) to shake together the sunflower oil and lime juice, drizzle it all over the avocado salad and serve
You can add more of an ingredient if you'll be making this for a party - just remember to increase the dressing
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 9mgCarbohydrates: 14gFiber: 7gSugar: 3gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.