Textual Chef

Corn and Avocado Salad

A simple, vibrant summer salad of sweet corn, creamy avocado, cherry tomatoes, and cilantro with a fresh lime dressing. No cooking required — ready in minutes.

10 minEasyServes 4220 cal/serving

AmericanSaladNo-CookVeganGluten-FreeNut-FreeDairy-FreeEgg-Free

Ingredients

  • 2 cups corn kernels
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tsp olive oil
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    In a large bowl, combine 2 cups corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro.

  2. 2

    Gently fold in 2 diced ripe avocados — do not over-mix.

  3. 3

    Drizzle with 2 tbsp fresh lime juice and 2 tsp olive oil.

  4. 4

    Season with salt and black pepper to taste and toss very gently.

  5. 5

    Serve immediately so the avocado stays bright and creamy.

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