Corn, Avocado and Tomato Salad Recipe

Corn, Avocado and Tomato Salad


  • 3-4 ears of fresh corn
  • 1 ripe avocado, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion

Cilantro Lime Dressing

  • 3 tablespoons olive oil
  • 1/2 teaspoon grated lime zest
  • 1-2 tablespoon fresh lime juice (depending on taste)
  • 1/4 cup chopped cilantro (reserve a bit for presentation)
  • Good pinch of salt (I use Fleur de sel)
  • Pinch pepper
  • Few dashes of Tabasco

How to make Corn, Avocado and Tomato Salad

1.) Remove the corn from the cob. Place in a microwave safe bowl and cover with plastic wrap. Microwave for 5 minutes on high. Rinse with cold water to stop cooking. Drain on a tea towel thoroughly.

2.) Combine the prepared corn, sliced avocado, halved tomatoes and diced red onion in a large glass bowl.

3.) Mix the dressing ingredients together in another bowl and then pour over the salad. Gently toss to mix. Add some additional cilantro on top prior to serving.   Taste.  If you feel it needs salt, add some.  The corn can take a good amount of salt - it brings out all of the flavors.

This corn, avocado and tomato salad is light, refreshing and is the perfect side dish to any summer meal.  Don't you agree?

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Question from the Chef

“This is the perfert summer side. What are your favorite summer sides?”

  • bellastone
    bellastone says

    What a delicious recipe! It was showcased on Nibbledish's Facebook Group - Go Check it out! :)

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