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Tomato, Corn, and Avocado Salad
4.1 (466 reviews)
Our Tomato, Corn, and Avocado Salad combines peak-season produce with silky avocado for one colorful, summery side. Lime juice and scallions add a bright bite.
Total Time15
Servings4
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Caloriesper servingIngredients
- 1 ear corn (husk and silk removed; tip cut off)
- 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
- 1 avocado, halved, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil, such as safflower
- Coarse salt and ground pepper
Instructions
- 1Slice corn from cob: Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob.
- 2Add remaining ingredients and toss: Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.