Corn avocado tomato salad
This colorful salad includes corn, avocado, and tomatoes, along with a homemade lemon vinaigrette dressing for a wonderfully light and healthy starter or side dish.
Main ingredients:
 | Ripe avocados |
 | Canned corn |
 | (Optional) Red onion for a bit of heat |
 | Cherry tomatoes for that tart and slightly sweet taste |
 | Greens: I’m using green peas in this salad for a change, but you can also use baby spinach, mâche, arugula, or lettuce. |
Spices, herbs and ingredients for flavor:
 | Lemon juice |
 | Olive oil |
 | Onion powder |
 | Smoked paprika |
 | Garlic powder |
 | Pinch of salt and pepper |
When it comes to being eye-catching, it is hard to beat this corn avocado tomato salad. The combination of vibrant greens, reds and yellow is going to instantly catch your attention and make your mouth water.
And it helps that the salad is also quite healthy and delicious. Avocado is known for its healthy fats, while corn and tomatoes are packed with vitamins and antioxidants.
In addition, the sweetness of the corn complements the creamy texture and nutty flavor of the avocado, while the juicy tomatoes add a burst of freshness.
But it is the zesty lemon vinaigrette that ties all the ingredients together. The result is a wonderful blend of sweet, tangy, and acidity that hits all the right notes.
Similar recipes:
Corn avocado tomato salad
Equipment
Ingredients
- 2 ripe avocados
- 5 oz can of corn (140g)
- 8-10 cherry tomatoes
- 2 cups of uncooked green peas
- 1/2 red onion, chopped (optional)
Vinaigrette
- 3 tablespoons of olive oil
- 4 tablespoons of lemon juice
- 1 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
- In a saucepan, add the green peas along with water and salt and bring to a boil over medium heat for 1-2 minutes.
- Remove the peas from the heat and drain.
- Place the peas in a large bowl.
- Chop the cherry tomatoes and optional onion into small quarters.
- Drain the water from the canned corn.
- Peel the avocado and remove the seed. Chop the avocado into small pieces.
- In a small bowl, lightly mash the avocado and combine with the olive oil, lemon juice, salt, pepper, and spices. (Does not need to be fully mashed.)
- Combine peas with the canned corn, cherry tomatoes, avocado, and salad dressing, along with optional red onion.
- Toss the salad and serve.
Notes
What to serve with it?
How to store it?
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.