This Avocado Corn Salad is so pretty and healthy! With the bright green from the avocados, the sweet summer yellow from the corn, and all of the gorgeous red from the tomatoes and red bell peppers.
When spring and summer arrive, We like to use fresh, seasonal ingredients in the recipes as much as possible. This salad incorporates some of the favorites: avocado and corn!
[feast_advanced_jump_to]🌟 What makes this salad amazing
This bright, crisp salad is a versatile complement to any meal. Here are simply a few reasons why We love it:
- Quick: This tasty salad comes together in under 30 minutes!
- Great for get togethers: Serve it as a side salad at picnics, barbecues, and potlucks!
- Simple-to-find ingredients: You can make this salad with items you probably already have in your pantry.
🛒 Ingredient notes
Corn – We like to use fresh ears of corn rather than pre-bought canned corn; it's simply more flavorful.
Avocados – Look for avocados that give a little when you press them a bit firmly. It they feel mushy, they're overripe.
Lime zest – We add a bit of lime zest for some added cirtusy flavor.
✅ Step-by-step instructions
Here's how to make this avocado corn salad:
- Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender.
- In a medium bowl, toss avocados with lemon juice.
- Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
- In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
- Gently toss all ingredients together and refrigerate until ready to serve.
- Simply before serving, toss in cilantro.
Full measurements and detailed instructions are below, in the printable recipe card.
❓Recipe FAQs
Can We make this salad ahead of time?Avocados can ripen quite quickly once cut, so plan to make this salad shortly before you serve for the best freshness.
More tasty salad recipes
- Thai Chicken Salad with Peanut Dressing (CPK Copycat Recipe)
Quinoa Caprese Salad with Summer Corn
Mandarin Orange Chicken Salad- Dairy Free Chicken Salad with Southwest Buttermilk Ranch Dressing
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Avocado Corn Salad
By Marlynn Schotland Prep Time: 30 mins Total Time: 30 mins Servings: 8 This is a bright, colorful, healthy vegan salad perfect as a main dish or a side salad!Ingredients
- 4 ears of corn, with husks removed
- 4 avocados, diced
- ⅓ cup fresh lemon juice, as much juice as you can get from one lemon
- 2 pints grape tomatoes, sliced in half
- 2 red bell peppers, diced
- 1 cup finely chopped red onion
- 1 Tablespoon lime zest
- ½ cup freshly squeezed lime juice
- ⅓ cup olive oil
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 1 garlic clove, minced
- 1 Tablespoon finely chopped cilantro
Instructions
- Boil corn in a large pot of salted, already-boiling water and boil for 3-5 minutes, until tender. Remove from heat and shuck into a large bowl. Set aside.
- In a medium bowl, toss avocados with lemon juice.
- Add avocados, tomatoes, red peppers, onions, and lime zest into the bowl with the corn.
- In a medium bowl, whisk lime juice, olive oil, salt, pepper, and garlic. Pour over the large bowl of other ingredients.
- Gently toss all ingredients together and refrigerate until ready to serve.
- Simply before serving, toss in cilantro.
Notes
Storage tip: Avocado will ripen quite quickly once it's been peeled, so it will only keep for a day or two in an airtight container in the fridge.Nutrition
Calories: 323 kcal, Carbohydrates: 28 g, Protein: 5 g, Fat: 25 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 17 g, Trans Fat: 0.004 g, Sodium: 95 mg, Potassium: 1014 mg, Fiber: 10 g, Sugar: 9 g, Vitamin A: 2161 IU, Vitamin C: 78 mg, Calcium: 36 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
