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Avocado Corn Tomato Salad: Taste Freshness Today!

A refreshing and vibrant salad featuring ripe avocados, sweet corn, and juicy cherry tomatoes, perfect for a light meal or side dish.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ripe avocados diced
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh, frozen, or canned
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin optional

Method
 

  1. In a large mixing bowl, combine the diced avocados, halved cherry tomatoes, corn kernels, and chopped red onion.
  2. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin (if using).
  3. Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocados.
  4. Add the chopped cilantro and toss again lightly.
  5. Serve immediately or chill in the refrigerator for 15-30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 16gSodium: 300mgFiber: 7gSugar: 2g

Notes

  • For added crunch, consider adding 1/2 cup of diced bell peppers or cucumber.
  • To make it a heartier dish, serve the salad over a bed of mixed greens or add cooked quinoa.

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