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Summer avocado salad with tomato, cucumber, and corn in a bowl with spoon

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
Cook Time:5 minutes
Total Time:20 minutes
CourseSalad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 (1 cup servings)

Ingredients

  • 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)

Instructions

  • 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.

Notes

*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.

Nutrition Per Serving (Estimate)

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