Ingredients
Salad
- 2 corn on the cob, cooked and shucked (or about 1 ½ cups frozen and thawed)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced into ½-inch pieces
- ¼ cup red onion, diced
Dressing
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing: In a large mixing bowl, whisk together the olive oil, lime juice, chopped cilantro, salt, and black pepper until fully combined and emulsified.
- Add the Veggies: Place the cooked corn, halved cherry tomatoes, diced avocado, and red onion on top of the dressing in the mixing bowl.
- Toss to Combine: Using a large spoon or spatula, gently toss all the ingredients together until everything is evenly coated in the dressing, taking care not to mash the avocado pieces.
- Serve: Taste and adjust seasoning if needed. Serve immediately as a fresh side or chilled, if desired.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 24 hours. The avocado will start to brown after that.
- Substitutes: Feel free to adjust ingredient quantities to taste or substitute with your favorite herbs and vegetables.
- Fresh is Best: Use fresh corn and ripe avocado for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 212 kcal
- Sugar: 7g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0.003g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
