Corn tomato avocado salad
This Corn Tomato Avocado Salad features sweet corn, creamy avocado, crunchy cucumbers, and juicy cherry tomatoes, all dressed with a zesty lemon vinaigrette. It’s a perfect side dish or light lunch that highlights fresh ingredients.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup sweet corn1 avocado
2 cucumbers
1 cup cherry tomatoes
2 tbsp onion
2 tsp olive oil
5 tsp lemon juice
1/4 tsp salt
1 dash black pepper
Welcome to a refreshing and nutritious Corn Tomato Avocado Salad recipe. This colorful and vibrant salad combines the sweetness of corn, the creaminess of avocado, the crunch of cucumbers, and the juiciness of cherry tomatoes, all brought together with a zesty lemon dressing. It's perfect for a light lunch or a side dish to any main course.
Instructions:
- Cucumbers: Wash the cucumbers thoroughly. Cut them into small bite-sized pieces. If desired, you can peel the cucumbers before cutting.
- Cherry Tomatoes: Wash the cherry tomatoes. Cut each one in half.
- Avocado: Cut the avocado in half, remove the pit, and then scoop the flesh out with a spoon. Chop the avocado flesh into small cubes.
- Onion: Finely chop the onion to yield 2 tablespoons.
- In a large mixing bowl, add the sweet corn, chopped cucumbers, halved cherry tomatoes, chopped avocado, and chopped onion.
- In a small bowl, combine 2 teaspoons of olive oil, 5 teaspoons of lemon juice, 1/4 teaspoon of salt, and a dash of black pepper. Stir the ingredients together until well mixed.
- Pour the prepared dressing over the salad ingredients in the large mixing bowl. Use a spoon or spatula to gently toss everything together until the vegetables are evenly coated with the dressing.
- Transfer the salad to a serving bowl or portion it onto individual plates.
- Serve immediately to enjoy the fresh flavors. This salad can also be refrigerated for a short while if you prefer it chilled.
There you have it - a delicious and healthy Corn Tomato Avocado Salad. This salad is not only quick and easy to prepare but also packed with vitamins and nutrients. Enjoy it fresh, and feel free to experiment with additional ingredients to make it your own!
Corn tomato avocado salad FAQ:
The Corn Tomato Avocado Salad can be refrigerated for up to 1 day. However, it's best consumed fresh, as the avocado may brown and the vegetables can become watery over time.
If you're looking for a substitute for avocado, consider using diced mango, diced cucumber, or even crumbled feta cheese for a different texture and flavor.
This recipe is already vegan and dairy-free as written. The ingredients used, such as olive oil and vegetables, ensure it meets both dietary needs.
Fresh sweet corn is ideal for this salad. If fresh corn isn't available, frozen sweet corn can be used; just thaw it before adding to the salad.
You can prepare the individual ingredients in advance, but it's best to assemble the salad right before serving to prevent the avocado from browning and the cucumbers from becoming soggy.
Cooking Tips:
- For a more robust flavor, grill the corn before adding it to the salad.
- Use ripe but firm avocados to ensure they hold their shape in the salad.
- Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld together.
- Add fresh herbs like cilantro or parsley to enhance the salad’s freshness.
- If meal-prepping, add the avocado just before serving to prevent it from browning.
Nutrition Facts
4 ServingsCalories 130kcal
Protein 2.88g
Carbohydrates 16g
Fiber 5g
Sugar 5g
Fat 10g
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