Summer Corn Tomato and Avocado Salad
This bright beautiful salad is loaded with fresh summer corn, cherry tomatoes, and creamy avocado tossed in a delicious lime vinaigrette, Enjoy!
Servings: 6
Ingredients
SALAD:
- 3 ears sweet yellow corn cooked, shucked, and cut off the cob
- 1 (10 oz.) cont. cherry or grape tomatoes, halved
- 2 avocados pitted, peeled, and sliced
- 1/2 sm. red onion thinly sliced
- 1/4 c. fresh chopped cilantro
DRESSING:
- 2 T. extra virgin olive oil
- 3 T. fresh lime juice
- 1 clove garlic pressed
- 1/2 tsp. pink Himalayan salt
- 1 pinch black pepper
Instructions
- SALAD: Cut the bottom off each ear of corn. Place all 3 ears of corn on a microwavable plate and microwave for 4 minutes on HIGH. With a towel, hold the silk end and squeeze out the corn; discard the husks and silks. Once cooled, cut the corn off the cob, and place it in a large salad bowl.
- Slice the tomatoes in half and place in the salad bowl.
- Slice the avocados in half and remove the pit. Cut each half in half and peel. Thinly slice each quarter and add to the bowl.
- Thinly slice the red onion, chop the fresh cilantro, and toss in the bowl; set aside.
- DRESSING: In a small jar, combine the olive oil, lime juice, garlic, salt, and pepper. Cover with a lid and shake vigorously. Pour the dressing over the salad and gently toss to combine. Serve and enjoy!
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