Go Back

corn tomato avocado salad

A fresh and vibrant salad combining sweet corn, ripe tomatoes, and creamy avocados, perfect for summer.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup corn kernels
  • 5 ounces diced avocado
  • 1.5 cups diced Persian cucumbers
  • 1 cup halved cherry tomatoes
  • 2 tablespoons diced red onion
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 0.25 teaspoon kosher salt
  • to taste fresh black pepper

Method
 

Preparation Steps
  1. Steam the corn in a steamer or microwave until tender, about 5 minutes. Let it cool, then transfer to a large bowl.
  2. Add the diced avocado, cucumbers, cherry tomatoes, and red onion to the bowl with the cooled corn.
  3. In a small bowl, mix olive oil, lemon juice, salt, and pepper. Pour over the salad ingredients and toss gently to combine.
  4. Serve immediately or chilled for later enjoyment.

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 hours.