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Corn, Tomato, and Avocado Salad

  • Author: Julie
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x



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)


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.


*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!


  • 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