Name: Corn and Avocado Salad
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 6
Cuisine: American
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

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

Scale

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