Avocado Corn Salad
Summer in a bowl! A fresh avocado salad with sweet corn, cucumber, tomato, & herbs. Tossed in an easy lemon-garlic dressing.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes mins
Cook Time:5 minutes mins
Total Time:20 minutes mins
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 (1 cup servings)
- 1 pint grape tomatoes (about 10 oz. or 2 cups halved)
- 1 medium cucumber (about 1 1/2 cups diced)
- 1 large ripe avocado
- 1 large ear of corn (or 1 cup cooked corn)
- 1/3 cup fresh parsley (or cilantro, basil, dill, etc.)
- Optional: green onion, red onion, etc.
For the lemon-garlic dressing:
- 1 tsp. lemon zest
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1 clove garlic, minced
- 1/8 tsp. salt (more to taste)
Shuck and cook your corn.* When cooked, carefully cut kernels off the cob.
Meanwhile, dice cucumber and avocado (peeled and pitted). Halve/quarter tomatoes. Add to a medium bowl with the corn.
Roughly chop parsley (large stems removed) and add to bowl.
In a smaller bowl, add all dressing ingredients and whisk to combine. Pour over salad.
Lightly toss to combine. Adjust if necessary with more salt, herbs, garlic, etc.
*Cooking corn: I steam my corn in a steamer basket for 5 minutes. (Or you can simply use about 1 cup cooked corn. Either canned, frozen, etc.)
Make-ahead: This salad tastes even better after it marinates in the fridge for an hour or two.
Avocado: To prevent avocado from browning, add it right before serving.
Yield: Recipe makes about 5 heaping cups.
Calories: 110 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Potassium: 589 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1263 IU | Vitamin C: 31 mg | Calcium: 33 mg | Iron: 1 mg