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avocado corn tomato salad served in a bowl with cilantro and cut avocado on the side
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5 from 8 votes

Avocado Corn Salad Recipe

This salad recipe is colorful, flavorful, and hearty made with avocado, fresh sweet corn, tomato, fresh herb, and lime dressing in just a few minutes
Course Salad
Cuisine American
Keyword avocado corn salad
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories 426kcal
Author Bhavana Patil

Equipment

Ingredients

  • 1.5 cups cooked sweet corn (from 2 ears of corn)
  • 1 large avocados peeled, pitted and diced
  • 1 cup grape tomatoes halved
  • ½ medium red onion thinly sliced

Dressing:

  • 2 tablespoons extra virgin olive oil
  • ¼ cup cilantro  chopped
  • juice from 1 big lime
  • 1 clove garlic minced
  • salt to taste
  • black pepper or red chili flakes to taste

Instructions

  • In a small jar, whisk the lime juice, garlic, cilantro, salt, chili flakes (or pepper), and olive oil until well combined. Set aside.
    step to whisk lemon dressing ingredients in a small measuring jar collage
  • Chop all your veggies, removing any seeds/skin/stems needed.
    step to add all salad ingredients in a bowl and dressing collage
  • In a large mixing bowl, Add all the ingredients, Pour the dressing over the salad and toss to coat. That's it! Serve it right away.
    avocado corn tomato salad served in a bowl with cilantro and cut avocado on the side

Notes

  1. You can add additional vegetables of your choice like edamame, bell pepper, lettuce.
  2. Add ½ cup of cooked or canned black beans for extra protein.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 426kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 990mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1214IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 1mg