Side

Corn Tomato Avocado Salad

Sweet corn kernels mingle with creamy avocado, crisp cucumber, and juicy cherry tomatoes in a bright lemon and olive oil dressing that wakes up every bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Corn Tomato Avocado Salad
Total
10 min
Prep
5 min
Cook
5 min
Serves
4

Nutrition per Serving

Calories
128
Protein
3g
Carbs
14g
Fat
9g
Fiber
4g
Sugar
4g
Sodium
83mg

Ingredients

  • 1 cup corn kernels (from 1 large steamed corn on the cobb)
  • 5 oz diced avocado (from 1 medium)
  • 1 1/2 cup diced Persian cucumbers (about 3 small)
  • 1 cup halved cherry tomatoes
  • 2 tbsp diced red onion
  • 2 tsp extra virgin olive oil
  • 2 tbsp fresh lemon juice (from 1 medium lemon)
  • 1/4 tsp kosher salt
  • fresh black pepper (to taste)

Instructions

  1. Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
  2. Let it cool then transfer to a large bowl.
  3. Toss all the remaining ingredients together and serve immediately.