This gorgeous, colorful Corn & Avocado summer salad tastes even better than it looks. It is simple to throw together and a definite crowd pleaser. Doesn’t it look happy? This salad is the perfect thing to bring your next cookout. I just love all of the different colors and textures. And it is super healthy to boot!
Key Ingredients and Substitutions
- Grape tomatoes – or cherry tomatoes
- Corn – Corn on the cob, or frozen corn
- Avocados
- Red onion – I like the color the red onion adds but sliced scallions would work well too.
- Cilantro – I am a huge fan of cilantro with its citrus and grassy flavors. It works really well in this salad. However, I know that many people don’t like cilantro. If you are one of those people, you can substitute with basil or parsley. The basil will give a touch more sweetness and the parsley will bring a bit more bitterness to the party. Fresh chives would also work.
- Lime juice
- Garlic
Preparation
- Cook the corn. I grill the corn in tin foil on the grill. This takes about 17 minutes. You can also boil the corn or if it is off season, frozen corn will work too.
- Combine all ingredients in a large bowl. Drizzle with extra virgin olive oil and lime juice. Sprinkle with salt and pepper. Toss and serve!
This Corn & Avocado Salad recipe is courtesy of NatashasKitchen. I tried it for the first time last summer for a family party and I fell in love (I’m pretty sure everyone did). I go a little lighter on the red onion (1/4 vs. 1/2).
PrintCorn and Avocado Salad
- Total Time: 27 minutes
- Yield: 6 1x
Description
This gorgeous, colorful summer salad tastes even better than it looks. It is simple to throw together and a definite crowd pleaser to bring to your next cookout. I just love all of the different colors and textures. And it is super healthy to boot!
Ingredients
- 1 pound grape tomatoes, halved
- 3 ears of corn, cooked, shucked and cut off the cob
- 2 avocados, peeled, pitted and sliced
- 1/4 red onion (medium), thinly sliced
- 1/4 cup cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons lime juice (1–2 lines)
- 2 garlic cloves, pressed or finely minced
- 1 teaspoons sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large bowl, combine tomatoes, corn, avocado, red onion, cilantro and garlic.
- Drizzle with the extra virgin olive oil and lime juice. Sprinkle with salt and pepper and toss gently just until combined.
Notes
I grill the corn in tin foil on the grill. This takes about 17 minutes. You can also boil it or if it is off season, frozen corn works too.
- Prep Time: 10
- Cook Time: 17
- Cuisine: American
Keywords: Corn, Avocado, Tomatoe, Red Onion, Cilantro, Salad, Sides
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