Description
When I first made this Corn Tomato Avocado Salad, I wanted a side dish that was bright, fresh, and full of summer flavor
Ingredients
2 corn on the cob, cooked and shucked (or about 1 1/2 cups frozen and thawed corn)
1 pint cherry tomatoes, halved
1 avocado, diced into 1/2-inch pieces
1/4 cup red onion, diced
2 tablespoons olive oil
1 lime, juiced
2 tablespoons cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Step 1: In a large mixing bowl, add the olive oil, fresh lime juice, chopped cilantro, salt, and black pepper
Step 2: Whisk or stir the dressing ingredients together until fully combined
Step 3: Place the cooked corn kernels, halved cherry tomatoes, diced avocado, and diced red onion on top of the dressing
Step 4: Gently toss everything together, being careful not to mash the avocado
Step 5: Taste the salad and adjust the seasoning with extra lime juice, salt, or pepper if needed
Step 6: Serve immediately for the freshest flavor and best texture
