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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!
Course: Salad
Cuisine: American
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!