Avocado Corn Salad (Easy!)
This fresh avocado salad combines sweet corn, tomato, and herbs for bright, summer flavor. It's tossed in a simple lemon-garlic dressing, quick to make, and perfect for warm-weather meals!
Servings: 5
Ingredients
- 2 large ripe avocados
- 1.5 cups sweet corn, cooked*
- 1/2 pint grape tomatoes
- 1/2 English cucumber (optional)
- 1/2 cup red onion
- 1/3 cup fresh parsley
For the lemon-garlic dressing:
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. apple cider vinegar
- 1 clove garlic, minced
- 1/4 tsp. salt
Instructions
- Make dressing: In a small bowl, add all dressing ingredients. Whisk to combine, then set aside.
- Prepare veggies: Halve or quarter the tomatoes. Dice the cucumber. Finely dice the red onion, and roughly chop the parsley. Add all to a medium bowl with the sweet corn. Then dice the avocado (peel and pit removed). Add to bowl.
- Combine: Pour the dressing over the veggies and gently toss with a spatula or spoon to combine. The dressing is fairly subtle, so taste and adjust the flavors as desired with more vinegar, lemon, herbs, garlic, onion, tomatoes, etc.
- Serving: You can serve this dish immediately, but it tastes even better chilled after it marinates in the fridge for a couple hours (or longer)!
Notes
*Corn: I either use a 15-ounce can of corn, or steam two medium shucked ears of corn in a steamer basket for 5 minutes, then carefully cut off the kernels. Or you can use frozen corn (thawed), grilled corn, fire-roasted, etc.
Yield: Recipe makes about 5.5 cups salad. (This is about five heaping 1-cup servings, or you could potentially stretch it to 6-8 small side dish servings.)
Recipe originally published May 2015. Updated July 2025.
Nutrition Per Serving (Estimate)
Calories: 198 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Potassium: 709 mg | Fiber: 8 g | Sugar: 5 g | Vitamin A: 1004 IU | Vitamin C: 29 mg | Calcium: 33 mg | Iron: 1 mg
