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Sweet Corn, Tomato, and Avocado Salad in a bowl, garnished with fresh cilantro.

Sweet Corn, Tomato, and Avocado Salad

Angela Sellari
Enjoy a quick & fresh Sweet Corn, Tomato, and Avocado Salad recipe! This 25-minute vegan & gluten-free dish is bursting with springtime flavor.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 8
Calories 314 kcal

Ingredients
  

For the Salad:

  • 6 ears sweet corn
  • 1 pint cherry tomatoes halved
  • 1/2 cup diced red onion
  • 3 Avocados cut into small pieces

For the Dressing:

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 cup packed fresh cilantro roughly chopped
  • salt and pepper to taste

Instructions
 

  • In a large pot, bring salted water to a boil. Add corn, and when water returns to a boil (about 3-4 minutes) remove cooked corn and set aside until cool enough to handle.
  • Using a sharp knife, carefully slice downward to remove the kernels from the cob.
  • In a large bowl, gently stir together corn, tomato halves, avocado pieces, and red onion.
  • Prepare dressing by combining whisking together all ingredients. Pour over salad and gently stir.
    Sweet Corn, Tomato, and Avocado Salad in a bowl, garnished with fresh cilantro.

Nutrition

Calories: 314kcalCarbohydrates: 23gProtein: 4gFat: 26gSaturated Fat: 4gSodium: 24mgFiber: 7g
Keyword Sweet Corn, Tomato, and Avocado Salad
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