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Corn avocado tomato salad

This vibrant Corn Avocado Tomato Salad is the perfect summer side dish, packed with fresh vegetables and a zesty lime-cumin vinaigrette. It's refreshing, easy to make, and a crowd-pleaser for any gathering!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3 ears corn cooked/grilled, kernels cut off the cob
  • 1 English cucumber sliced into half moons
  • 2.5 cups cherry tomatoes halved
  • 2 avocados peeled, pitted, and cubed
  • 0.5 red onion thinly sliced
  • 0.25 cup fresh cilantro chopped, for garnish
Lime Cumin Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 0.5 tsp ground cumin
  • 0.25 tsp chili powder
  • 0.75 tsp salt or to taste
  • 0.125 tsp freshly ground black pepper or to taste

Method
 

Preparation Steps
  1. Combine the salad ingredients. In a large salad bowl, combine the corn kernels, sliced cucumbers, tomatoes, cubed avocados, and thinly sliced red onions. Set aside.
  2. Make the lime cumin vinaigrette. In a separate mixing bowl, whisk together the olive oil, lime juice, lemon juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Whisk until all ingredients are well combined and the dressing is emulsified.
  3. Combine salad and dressing. Pour the prepared vinaigrette over the salad ingredients in the large bowl. Toss gently to ensure all vegetables are evenly coated with the dressing.
  4. Refrigerate. Cover the salad bowl tightly with plastic wrap and place it in the refrigerator to chill for at least one hour. This allows the flavors to meld beautifully.
  5. Finish and serve. Remove the corn salad from the fridge, give it a quick stir, garnish with fresh chopped cilantro, and serve immediately.

Notes

This vibrant salad is best served chilled. You can grill the corn ahead of time to speed up prep. For a touch of heat, add a pinch of cayenne pepper to the vinaigrette. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.