Corn Avocado Tomato Salad
Quick and easy to make, with plump corn kernels, creamy avocado, juicy cherry tomatoes, and a light dressing to pull it all together. Grill the corn for an extra fresh touch!
Ingredients
- 1 and 1/2 cups corn frozen, fresh and cooked, or canned
- 1 pint cherry tomatoes halved
- 1/4 medium red onion peeled and thinly sliced
- 2 Tablespoons olive or avocado oil
- 1 Tablespoon fresh lime juice or red wine vinegar
- kosher salt or sea salt and fresh-ground black pepper
- 1 large avocado peeled, pitted, and diced
- 2 Tablespoons cilantro leaves
Instructions
- Combine corn, tomatoes, and onion in a large bowl. Drizzle with oil and lime juice, then sprinkle with a generous pinch each of salt and pepper. Toss to combine.
- Add avocado and cilantro and stir very gently. Serve right away, sprinkling with more salt and pepper to taste.
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