Avocado Tomato Corn Salad (Print-Friendly Version)
Creamy avocado, sweet corn, and tomatoes tossed with crisp lettuce and zesty lime dressing.
# What You'll Need:
→ Salad Base
01 -
2 cups romaine lettuce, shredded
02 -
1 cup corn kernels, cooked
03 -
2 large ripe avocados, diced
04 -
1 cup grape tomatoes, halved
05 -
1/4 cup red onion, thinly sliced
→ Lime Dressing
06 -
3 tablespoons fresh lime juice
07 -
2 tablespoons olive oil
08 -
2 tablespoons fresh cilantro or parsley, chopped
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon red chili flakes
11 -
1/4 teaspoon ground cumin
12 -
1 clove garlic, minced
# How to Make It:
01 -
In a large mixing bowl, gently toss together the shredded romaine lettuce, cooked corn kernels, diced avocado, halved grape tomatoes, and thinly sliced red onion until evenly distributed.
02 -
In a separate small bowl, whisk together the fresh lime juice, olive oil, chopped fresh cilantro or parsley, salt, red chili flakes, ground cumin, and minced garlic until fully emulsified.
03 -
Pour the lime dressing evenly over the salad base and gently toss to coat all ingredients, taking care to keep the avocado pieces intact.
04 -
Taste the salad and adjust the seasoning with additional salt if desired. Serve immediately as a light side or pair with grilled chicken, fish, shrimp, tacos, or fajitas for a complete meal.
# Additional Tips:
01 -
Select fully ripe avocados for maximum creaminess and flavor.
02 -
For enhanced sweetness and tenderness, consider boiling fresh corn in milk before cutting the kernels.
03 -
Ensure the dressing is thoroughly mixed to emulsify the oil with the lime juice for a cohesive texture.
04 -
Store any leftovers in an airtight container in the refrigerator and consume within one day, as avocado will oxidize and brown quickly.
05 -
A light sprinkle of lime juice over avocado before refrigerating helps slow the browning process.