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Fresh corn avocado and tomato salad tossed with cilantro lime dressing in a large serving bowl.

Corn Avocado and Tomato Salad

A vibrant, fresh summer salad featuring sweet corn, creamy avocado, and ripe cherry tomatoes, all gently tossed in a bright lime cilantro dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked fresh or frozen corn
  • 1 pint cherry tomatoes halved
  • 1 avocado diced into 1/2 inch pieces
  • 0.5 cup red onion finely diced
Lime Cilantro Dressing
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 0.5 teaspoon grated lime zest
  • 0.25 cup fresh cilantro chopped
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

  1. Combine the cooked corn, halved cherry tomatoes, and diced red onion in a large glass bowl.
  2. In a separate small glass bowl, whisk together the olive oil, fresh lime juice, lime zest, chopped cilantro, salt, and pepper to create the dressing.
  3. Pour the dressing over the corn and tomato mixture, then gently fold in the diced avocado right before serving to prevent mashing.

Notes

Expert Tip: Avoid over-tossing the salad once the avocado is added to prevent a mushy texture. For an extra kick of heat, add one finely diced jalapeño pepper with the seeds removed.