Corn Salad with Avocado
A fresh and vibrant summer salad featuring sweet corn, creamy avocado, juicy tomatoes, and a zesty lime dressing. Perfect as a side or light meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cobs corn on the cob
- 1 medium avocado cut into large dice
- 200 g cherry tomatoes halved (or substitute with 2 large tomatoes cut into large dice)
- 2 scallions shallots finely sliced (or 1 small red onion finely chopped)
- 0.33 cup coriander finely chopped (or parsley)
- 2 tbsp lime juice
- 3 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
Instructions
Preparation Steps
- Bring a large pot of water to the boil and cook corn on the cob for 3 minutes. Drain corn, run under cold water to stop cooking further. Once cool to touch, cut kernels off the cob.
- In a large bowl, combine the remaining ingredients: avocado, cherry tomatoes, shallots, coriander, lime juice, olive oil, salt, and pepper. Toss gently until well combined.
- Serve immediately while fresh and vibrant.
Notes
Best served fresh; this salad does not hold up well if made ahead. Substitute cucumber for avocado if preferred.