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Corn, Tomato, and Avocado Salad

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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

Find it online: https://lovelylittlekitchen.com/corn-tomato-avocado-salad/