Colorful Avocado Corn Tomato Salad with vibrant summer flavors
A refreshing and colorful salad perfect for summer gatherings, made with ripe avocados, sweet corn, and juicy tomatoes.
Equipment
- 1 mixing bowl large
- 1 knife sharp
- 1 cutting board
Ingredients
Salad
- 2 ripe avocados diced
- 2 cups fresh corn cooked and cooled
- 2 cups cherry tomatoes halved
- 1/2 cup red onion thinly sliced
- 1/4 cup cilantro chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Dice the avocados and halve the cherry tomatoes. Slice the red onion thinly and chop the cilantro.
- In a large mixing bowl, combine the diced avocados, corn, tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are coated evenly.
Serving
- Transfer the salad to a serving dish and serve immediately for the freshest taste.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to two days. Note that the avocados may brown slightly.
Notes
Pro Tips: Use ripe avocados for the best flavor and texture. Add lime juice just before serving to prevent browning.
Ingredient Substitutions: Substitute cilantro with parsley if preferred. Use lemon juice instead of lime for a different flavor.
How to Serve: Serve as a side dish with grilled meats or seafood.
Storage & Freshness: Store in an airtight container; consume within two days.
Make-Ahead Tips: Prepare ingredients ahead and assemble just before serving to maintain freshness.
Ingredient Substitutions: Substitute cilantro with parsley if preferred. Use lemon juice instead of lime for a different flavor.
How to Serve: Serve as a side dish with grilled meats or seafood.
Storage & Freshness: Store in an airtight container; consume within two days.
Make-Ahead Tips: Prepare ingredients ahead and assemble just before serving to maintain freshness.