Go Back
–+ servings

Summer Corn Salad with Avocado

A refreshing and vibrant salad featuring sweet corn, creamy avocado, and zesty lime dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups fresh corn kernels about 2 ears of corn, cooked and cooled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 medium red onion finely chopped
  • 1 large avocado diced
Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice freshly squeezed
  • 1 teaspoon honey optional
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 tablespoon fresh cilantro chopped, for garnish

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the corn, cherry tomatoes, cucumber, red onion, and avocado.
  2. Gently toss the ingredients together to mix well.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to coat all the ingredients.
  2. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 1.5gFiber: 5gSugar: 3g

Notes

Serve chilled or at room temperature. This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day.

Tried this recipe?

Let us know how it was!