Corn, Tomato & Avocado Salad Recipe
This past week, the weather in the PNW finally started to warm up and that’s when we love to barbecue! One of my favorite side dishes is my corn, tomato & avocado salad. It’s easy to prepare, even on a boat. A crowd favorite for sure!
This salad is so versatile, that you can really add any of your favorite veggies or beans. Often, I’ll add black beans and chicken to make it a complete meal. I use fresh corn, but you can also use frozen corn. Simply microwave it for about one minute. Try to find an avocado that is not too ripe, as you don’t want it to be mushy.
The best way to cut up an avocado, is to slice it in half. Then CAREFULLY stab the seed with a knife, turn it sideways and the seed should pop out. Then using a large spoon, scoop out the avocado and cut it up.
I use a simple lime dressing for this corn, tomato and avocado salad. Be sure to let it marinate in the dressing for at least 30 minutes before serving.
Enjoy!
| Prep Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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- 4-6 ears yellow corn
- 1 large avocado diced
- 1 cup cherry tomatoes, halved
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1 each lime
- 1 tsp lime zest
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 tsp agave syrup
- 4 tbsp vegetable oil
- 1 tsp Creole seasoning if your Creole Seasoning has salt in it, then forgo the kosher salt
Ingredients
Lime Dressing
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- Hold the ears of corn upright in a large bowl. Using a sharp knife, saw off the kernels into the bowl. Add the remaining diced vegetables.
- Juice the entire lime into a small bowl and add remaining dressing ingredients. Whisk to blend well and taste. If you want it zestier or spicy, simply adjust to your taste preference.
- Add the dressing to the salad, mixing carefully so you don't mush the avocado. Refrigerate for at least 30 minutes before serving.
