Description
A fresh and vibrant Corn Tomato Avocado Salad combining sweet steamed corn, creamy avocado, crisp Persian cucumbers, and juicy cherry tomatoes, all tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a colorful side dish.
Ingredients
Salad Ingredients
- 1 cup corn kernels (from 1 large steamed corn on the cob)
- 5 ounces diced avocado (from 1 medium avocado)
- 1 1/2 cup diced Persian cucumbers (about 3 small cucumbers)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
Dressing
- 2 teaspoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- Fresh black pepper, to taste
Instructions
- Steam the corn: Steam the corn kernels using a steamer or microwave until tender, about 5 minutes. Alternatively, you can grill or boil the corn before removing the kernels.
- Cool the corn: Allow the steamed corn kernels to cool to room temperature, then transfer them to a large mixing bowl.
- Combine ingredients: Add the diced avocado, diced Persian cucumbers, halved cherry tomatoes, and diced red onion to the bowl with the corn.
- Prepare the dressing and toss: Drizzle the olive oil and fresh lemon juice over the salad. Season with kosher salt and freshly ground black pepper to taste. Gently toss all ingredients together until well combined.
- Serve immediately: Serve the salad fresh to enjoy the vibrant flavors and textures at their best.
Notes
- The corn can be prepared in multiple ways: steam, grill, or boil depending on your preference.
- For an extra kick, consider adding chopped fresh herbs like cilantro or basil.
- This salad is best served fresh as avocado can brown quickly when left out.
- To keep the avocado from browning, toss it with lemon juice before mixing into the salad.
- Adjust salt and lemon juice according to your taste preference.
