Summer Corn Tomato Avocado Salad (Print Version)

Fresh summer salad combining corn, tomatoes, avocado, and lime vinaigrette for a light, flavorful dish.

# Ingredient List:

→ Vegetables

01 - 2 cups fresh corn kernels, about 3 ears or thawed frozen corn
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice, about 1 lime
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Helpful Tips:

01 -
  • It tastes like summer in a bowl, and honestly, there's no better feeling on a hot day than something this light and alive on your plate.
  • The whole thing comes together in twenty minutes, which means you can make it while your grill is still warm from dinner.
  • Somehow it feels fancy enough to bring to a potluck, but casual enough to eat standing over the sink in your backyard.
02 -
  • Add the avocado last and toss gently, because avocado breaks apart if you're too aggressive, and nobody wants brown mush mixed into their beautiful salad.
  • Make the dressing while the corn is cooling, so everything's ready to go when you need it—scrambling at the last minute means you'll either skip the dressing or make it poorly.
03 -
  • Shake the dressing in a mason jar instead of whisking it in a bowl, because it's faster, less cleanup, and you can save any leftovers right in that same jar.
  • Toast some pumpkin seeds or pepitas in a dry pan for two minutes and scatter them over the top for a textural contrast that makes this salad feel even more special than it already is.
Go Back