Avocado Corn Tomato Salad
Avocado Corn Tomato Salad is an easy, light, and refreshing salad! Chunks of avocado, sliced tomato and frozen corn are covered in an easy lime & olive oil dressing. Simple ingredients with amazing taste.
Servings 6 side dish servings
- 2 avocados, cut into chunks
- 1 bag (16 oz) frozen yellow corn, thawed
- 1 pint cherry tomatoes, halved (about 2 cup halved cherry tomatoes)
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
citrus olive oil dressing
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- zest & juice of 1 lime (about 1 tablespoon fresh lime juice)
Add the chunked avocado, thawed corn kernels, cherry tomatoes, red onion, and cilantro into a mixing bowl.
In a small bowl, combine all the dressing ingredients and stir together with a fork. Add to the salad mix and gently stir together. Serve immediately.
This recipe is very adaptable. If you want some garlic then add garlic powder or fresh garlic. Or add in some cumin or cayenne pepper for some heat. I love the recipe as is, but it's very customizable for your tastes.
To thaw the frozen corn defrost in the microwave for a couple of minutes or let it sit out on the counter for an hour or so before using. If you thaw it in the microwave just take care not to add hot corn into the salad. Just thaw for minimum time where it's thawed, but still cold. I find it easiest to leave it out on the counter for an hour. That way it's thawed perfectly and not warm/hot.