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.
Ingredients
 | 2 ripe avocados |
 | 5 oz (140 g) canned corn |
 | (Optional) 1/2 red onion |
 | 8-10 cherry tomatoes |
Spices, herbs and ingredients for flavor:
 | 4 tablespoons of lemon juice |
 | 3 tablespoons of olive oil |
 | 1 teaspoon of onion powder |
 | 1/2 teaspoon of smoked paprika |
 | 1/2 teaspoon of garlic powder |
 | Pinch of salt and pepper |
How to make this corn avocado tomato salad
- Bring the green peas, water, and salt to a boil in a saucepan over medium heat. Cook for 1–2 minutes, just until tender.
- Drain the peas and transfer them to a large bowl to cool slightly.
- Chop the cherry tomatoes and optional red onion into small pieces.
- Drain the canned corn.
- Peel, pit, and dice the avocado into small chunks.
- Lightly mash the avocado in a small bowl, along with olive oil, lemon juice, salt, pepper, and your chosen spices. Keep it a little chunky, this isn’t guacamole.
- Combine the peas, corn, cherry tomatoes, avocado dressing, and red onion in the large bowl.
- Toss gently until everything is evenly coated.
- Serve immediately, or chill briefly before serving.
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.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This corn avocado tomato salad is a light salad that can easily be served as an starter or side dish.Serve it alongside a creamy chicken in mushroom sauce or this air fryer lamb shoulder roast.
How to store it?
You can easily prepare this corn avocado tomato salad in advance and leave it in the fridge.Just be sure to cover the avocado with lemon and store it in an airtight glass container so it keeps fresh.
