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Growing Good Food at Home

Mequoda Publishing Network

Corn, Tomato, and Avocado Salad

This is a simple, yet colorful salad that takes advantage of your garden’s bounty.  Serve it as a side dish with grilled chicken or fish, or as a light main dish—it’s vegan! This salad would also be welcome at a potluck barbecue because it goes so well with everything.

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Corn, Tomato, and Avocado Salad

This is a simple, yet colorful salad that takes advantage of your garden’s bounty.  Serve it as a side dish with grilled chicken or fish, or as a light main dish—it’s vegan! This salad would also be welcome at a potluck barbecue because it goes so well with everything.

  • Author: Norann Oleson
  • Prep Time: 10 minutes
  • Additional Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 6 1x
  • Category: Salads & Dressings

Ingredients

Scale
  • Salad
    • 2 cups cooked corn kernels, preferably grilled
    • 1 to 2 avocados, cut into 1/2-inch pieces
    • 1 pint cherry or grape tomatoes, halved
    • 1/2 cup finely diced red onion
  • Dressing
    • 2 tablespoons olive oil
    • 1/2 teaspoon grated lime zest
    • 1 tablespoon fresh lime juice
    • 1/4 cup fresh cilantro (optional)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper

Instructions

  1. In a large glass or ceramic bowl, toss together the corn, tomatoes, avocado, and onion.
  2. Mix together the dressing ingredients in a separate bowl, then pour over the vegetables and toss gently to mix.
  3. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, to blend all the flavors together.

Have you tried this recipe? It’s so easy, fresh, and always a winner—please tell us how it turned out for you in the comment section below.

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