Description
This Avocado Corn Salad is a refreshing and vibrant dish perfect for summer gatherings or a healthy side dish. Combining the creamy texture of ripe avocados with the sweet crunch of fresh corn, it’s a delightful mix of flavors and textures. The addition of cherry tomatoes, red onion, and a tangy lime dressing brings everything together for a delicious and nutritious salad.
Appliances and Special Utensils
Ingredients
- 2 ripe avocados, diced
- 2 cups fresh corn kernels (about 3 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Vegetables:
- On a cutting board, carefully dice the avocados and place them in a large mixing bowl.
- Using a chef’s knife, cut the kernels off the corn cobs and add them to the bowl.
- Halve the cherry tomatoes and finely chop the red onion. Add both to the mixing bowl.
- Add the Cilantro:
- Chop the fresh cilantro and add it to the bowl with the other vegetables.
- Make the Dressing:
- In a small bowl, whisk together the lime juice and olive oil. If you have a citrus juicer, use it to extract the juice from the limes.
- Season the dressing with salt and pepper to taste.
- Combine and Serve:
- Pour the lime dressing over the vegetable mixture.
- Gently toss everything together using a large spoon, ensuring the ingredients are well-coated with the dressing.
- Serve immediately or refrigerate for up to 2 hours before serving for the best flavor.