This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you’re grilling, or double the portion as a main dish.
Corn Tomato Avocado Salad
Corn Tomato Avocado SaladCorn Tomato Avocado Salad is the ultimate BBQ side dish! I am taking advantage of summer corn, tomatoes and cucumber and tossed them altogether with avocado for a fresh summer salad! Great for cookouts and summer outings. A few more summer salads you may enjoy, this Grilled Corn Salad with Feta or this Corn Salsa with Lime!
This summer salad is one of my most popular side dishes and I am not surprised! It’s colorful, fresh and healthy made with simple, in-season ingredients. The avocado adds a lovely creaminess to the salad once you toss it all together. If you want to make this ahead, prep all the ingredients and add the avocado just before serving.
You can also turn this into a main dish salad by grilling up some proteins and serving it with the salad. Grilled shrimp or chicken would be great mixed in. Keep it vegan by grilling some tofu. Or grill up some steaks and serve it on the side.
Salad Variations:
- Make it smokey: Grill the corn for a smoky flavor.
- Add some herbs: Add fresh herbs such as basil or chives.
- Make it a Main: Grill some chicken breast, shrimp or tofu and toss it together for a main dish.
- Great for tacos: Want to make this with tacos, sub the lemon for lime juice and add cilantro!
- Low-Carb Option: To make this keto and low-carb, omit the corn and double the other ingredients.
More Summer Salads You May Enjoy:
- Summer Tomatoes, Crab, Corn and Avocado Salad
- Zesty Lime Shrimp and Avocado Salad
- Corn Tomato and Avocado Salad with Buttermilk Dijon
- Spiralized Greek Cucumber Salad
- Strawberry Cucumber Salad
Corn Tomato Avocado Salad
Equipment
- Steamer (I use this one from OXO)
Ingredients
- 1 cup corn kernels , from 1 large steamed corn on the cobb
- 5 ounces diced avocado, from 1 medium
- 1 1/2 cup diced Persian cucumbers, about 3 small
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoon fresh lemon juice, from 1 medium lemon
- 1/4 teaspoon kosher salt
- fresh black pepper, to taste
Instructions
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
