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Corn, Avocado and Tomato Salad

This is a perfect summer salad that is so easy to prepare. And if you want to do it in advance, just hold off on the avocado until the last minute. The combination of corn, avocado and tomato salad with this clean and easy vinaigrette is a treat to accompany anything grilled. Dave and I have it on our boat with pan sautéed or oven roasted fish. This serves 6 as a side dish!

 1 pint of grape or cherry tomatoes
 1 ripe avocado, cubed
 4 ears of fresh corn *cooked, cooled and sliced off the core (frozen kernels work as well)
 2 tablespoons fresh parsley or cilantro, chopped
 1 lime, zested and juiced
 1 tablespoon honey
 Salt and pepper to taste
 1 clove garlic, minced
 A dash of cayenne
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And this is how easy this salad is to assemble. In a big bowl, combine the tomatoes, corn, avocado, parsley, garlic and zest of one lime. In a separate bowl, combine the lime juice, honey, salt, pepper and cayenne and whisk. Then stir the vinaigrette into the vegetables. Chill for a half hour covered. You will love the tartness and sweetness of this fresh salad.

*If you are using fresh corn, the easiest way to cook corn on the cob is to leave the husk on. Place the corn in the microwave. Just a couple cobs at a time and microwave on full power for 3-4 minutes. Remove and cut off the bottom (opposite from the silk end) about one or two corn rows in. Then (just like using toothpaste to brush your teeth in the morning), squeeze the corn out from the silk end and it will be silk free. Just let it cool a little before you cut it off the cob.

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