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Corn, Tomato, and Avocado Salad

June 9, 2016

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Corn, Tomato, and Avocado Salad on a platter with a serving spoon, sitting next to a small bowl of grape tomatoes, a small bowl of the avocado dressing, and a wood plate with a serving of the salad on it.

This Corn, Tomato, and Avocado Salad has summer written all over it.  I’m loving how fresh and vibrant it is, and it really is the perfect side dish to any summer BBQ.  I’m calling it a salad, but you could even serve it as a dip with those cute little scoopie tortilla chips.  Fresh corn cut off the cob is EVERYTHING!  Amen?

Corn, Tomato, and Avocado Salad on a platter, and a wood plate with a serving of the salad on it in the background.

You really can’t mess this one up.  The ingredients are so good just as they are, and even more amazing all in one platter with a creamy avocado dressing mixed in with just a hint of spice and touch of honey.

Corn, Tomato, and Avocado Salad on a platter with a serving spoon.

That dressing though… It’s so velvety and delicious!  Add a few dollops to the salad and toss to coat just before serving.  We prefer this salad at room temperature.

A small bowl of the avocado dressing with a little wooden spoon in it, sitting next to a platter of the Corn, Tomato, and Avocado Salad.

What I Love About Corn, Tomato, and Avocado Salad

  1. It’s so fresh, and healthy and uses seasonal ingredients.
  2. It’s quick and easy to make.
  3. It’s versatile – You could serve it as a side salad, add some cooked pasta to make it a pasta salad, serve it as a dip, or topping for chicken tacos.

It’s time to celebrate summer! Grill up some chicken, make this salad and invite your favorite people over to share it with you.  Don’t forget the homemade ice cream for dessert!

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Corn, Tomato, and Avocado Salad

  • Author: Julie
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Mexican
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Description

This salad is absolutely the best of summer on a platter! You will LOVE it!


Ingredients

Scale

For the Salad

  • 3 medium avocados, peeled, pitted and cubed
  • 4 ears of corn, kernels cut off the cob*
  • 1 cup grape tomatoes, cut in quarters
  • 1/2 red onion, diced
  • Juice of one lime
  • salt and pepper to taste

For the Dressing

  • 1 avocado, peeled, pitted, and cubed
  • 1 jalapeno pepper, seeds and membranes removed
  • Juice of one large lime
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt (more to taste if needed)
  • 2 tablespoons water (more as needed to thin)

Instructions

For the Salad

  1. Add avocado, corn, tomatoes, and red onion to a large bowl. Squeeze lime over the salad, and then season with salt and pepper to taste. Just before serving, spoon dressing over the salad and toss to coat. Pour onto a platter. Serve at room temperature.

For the Dressing

  1. Add avocado, jalapeño, lime juice, honey, olive oil, ground cumin, and salt to a blender or small food processor, and pulse. Scrape down sides and add water as needed to thin to desired consistency.

Notes

*I find that good corn doesn’t even need to be cooked before adding it to this salad, but if you like, just microwave the corn with the husk on for 3-4 minutes, let cool for 5 minutes, and then remove the husk and the silk slides right off!


Nutrition

  • Serving Size: 1 Serving
  • Calories: 347
  • Sugar: 7.5g
  • Sodium: 150mg
  • Fat: 27g
  • Saturated Fat: 3.9g
  • Unsaturated Fat: 21.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 11g
  • Protein: 4.9g
  • Cholesterol: 0mg

Keywords: corn, tomato, avocado salad, appetizer, topping, side dish, summer, healthy

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Filed Under: Appetizers, Healthy, Salads, Sides

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Comments

  1. Katya @ Little Broken says

    June 9, 2016 at 4:49 pm

    Absolutely stunner! I so so love salads like this. Fresh everything! (p.s. your pics are gorgeous friend :))

    Reply
  2. Julie says

    June 10, 2016 at 9:21 am

    Thank you Katya! We are so hot here in AZ, but the summertime produce makes it worth it!

    Reply
  3. SaraLily says

    June 13, 2016 at 6:21 am

    Oh this looks DIVINE! I am having our first summer bash in a couple of weeks – this looks like an easy to put together option for the food table! Yum! Can’t wait to give it a try!

    Reply
    • Julie says

      June 13, 2016 at 7:21 am

      Thank you so much! Hope you enjoy!

      Reply
  4. Vanessa says

    August 5, 2016 at 12:19 pm

    Oh my gosh! I made over white rice and it was amazing. Thank you for the recipe.

    Reply
    • Julie says

      August 6, 2016 at 9:21 am

      So glad to hear that, you are so welcome!

      Reply
  5. Stacy says

    June 1, 2017 at 3:09 pm

    Julie, this looks fabulous! I need a side dish for a party this weekend and this is perfect, but I need to know how much to make: you say it serves 6. Could you tell me about how many cups your recipe yields, maybe? Thanks!

    Reply
    • Julie says

      June 1, 2017 at 5:33 pm

      Hi Stacy, thanks! Good question – I didn’t write down how many cups it made, but I would guess about six to eight cups – give or take depending on the size of your corn and avocado. Enjoy!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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