Summer Corn Salad with Avocado
A fresh and vibrant summer salad made with sweet corn, creamy avocado, and crisp vegetables tossed in a light, zesty dressing — perfect for warm weather meals.
Equipment
- Mixing bowl
- Skillet
- Knife
Ingredients
Salad
- 2 cups corn kernels fresh or frozen
- 1 avocado diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 2 tbsp fresh cilantro chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp lime juice fresh
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- If using fresh corn, cook it briefly in a skillet over medium heat for about 5–7 minutes until slightly charred. Let cool.
- In a large mixing bowl, combine the corn, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine without mashing the avocado.
- Serve immediately or chill slightly before serving for best flavor.
Notes
Add crumbled feta cheese or grilled chicken for extra protein. Best served fresh to maintain avocado texture.