Summer Corn Tomato Avocado Salad

This Summer Corn, Tomato, and Avocado Salad with Lime Vinaigrette is a fresh and vibrant dish that captures the essence of the season. Combining sweet corn, juicy cherry tomatoes, and creamy avocado, it is tied together by a zesty dressing that makes it the perfect light meal or colorful side dish.

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Preparation is simple and quick, taking only about 20 minutes from start to finish. The combination of textures—from the crunch of the red onion to the smoothness of the avocado—along with the brightness of the lime juice makes this a refreshing choice for any summer gathering.

Ingredients

• Vegetables
• 2 cups fresh corn kernels (about 3 ears, or use thawed frozen corn)
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Dressing
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 teaspoon honey or agave syrup
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Corn

If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.

2. Combine Vegetables

In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.

3. Mix the Dressing

In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.

4. Toss the Salad

Pour the dressing over the salad and gently toss to combine.

5. Season and Serve

Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

Zusatztipps für die Zubereitung

To ensure the best results, use a large mixing bowl for combining the vegetables and a cutting board with a sharp knife for dicing. For the dressing, a small whisk or a jar with a lid is ideal for reaching a perfectly emulsified consistency. If you're using fresh corn, have a medium pot and colander ready for the quick cooking and draining process.

Varianten und Anpassungen

This salad is highly adaptable to your preferences. You can add crumbled feta or queso fresco for a creamy, tangy twist, or substitute parsley for cilantro if you prefer. For those who enjoy extra crunch, try adding diced cucumber or toasted pumpkin seeds to the mix.

Serviervorschläge

Serve this vibrant salad as a refreshing side dish or pair it with grilled chicken or shrimp for a complete meal. Each serving contains approximately 210 calories, 14g of fat, 21g of carbohydrates, and 3g of protein. Please be aware that the dish contains avocado and mustard.

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Whether you serve it immediately or let it chill to enhance the flavors, this Summer Corn, Tomato, and Avocado Salad is a delicious celebration of fresh produce. It's a simple, healthy, and versatile option that is sure to become a staple in your warm-weather recipe rotation.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well; just thaw and drain before mixing to maintain the salad's freshness and texture.

→ How do I make the lime dressing?

Whisk together olive oil, fresh lime juice, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.

→ What can I substitute for cilantro?

Parsley is a great alternative that offers a different but pleasant herbal note to the salad.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ Can I add protein to make it more filling?

Adding grilled chicken or shrimp pairs wonderfully and turns the salad into a complete meal.

→ How long should I chill the salad for best flavor?

Chilling for about 15 minutes allows the flavors to meld and intensify without sogginess.