Growing up, fresh avocados, sweet corn, and juicy tomatoes were die-hard staples in our house. Avocados were practically a food group, and summer always meant enjoying the season’s best produce. Side note; growing up in the Tropics, summer seemed to be a perennial state of mind. The land of sunshine, fresh fruit and a myriad of vegetables ready to be enjoyed. For the record; avocado is a fruit. I am still amazed at how this tidbit surprises most people.
This avocado tomato salad is everything you want in a fresh summer side dish. Sweet, crisp corn kernels pair perfectly with buttery avocado and ripe, juicy tomatoes, while a vibrant cilantro lime dressing ties everything together with bright, zesty flavor. Every bite is packed with color, texture, and the fresh taste of summer.
My dad was the undisputed “tomato king”. The man never missed a serving at either lunch or dinner; and always over a big green salad comprised of either rainbow chard, green beans, romaine or iceberg lettuce. He ate a salad twice a day; without fail. I vividly remember arriving at the table and stealing some of his tomatoes and plopping them onto my plate before he even sat down. Even way back when greens weren’t my thing per se; I always crushed on marinated tomatoes. Always.
Whether you’re looking for an easy avocado salad recipe, a healthy tomato salad, or the perfect side dish for BBQs, potlucks, and grilled dinners, this corn avocado tomato salad checks all the boxes. It’s quick to make, loaded with wholesome ingredients, and finished with what just might be the best cilantro lime dressing you’ll ever taste.
Fresh, flavorful, and incredibly easy to throw together, this is the kind of salad you’ll find yourself making on repeat all season long.
Simply put: this salad is the BEST of summer in one bowl.
I mulled over adding crumbled feta or cotija cheese (a Mexican cheese very similar to feta) and decided, it’s entirely up to the reader. That, my friends, is a pretty bold statement- a salad that can swim with or without cheese! I added some fresh jalapeños from our garden, a handful of cilantro and.. the most delicious and zesty cilantro lime vinaigrette!
This dressing is dy-na-mite, you will love it! It has bold and tangy flavors and a bonus perk. Cilantro is one of the most amazing natural detoxifying agents there is in nature. I love to add it to my green smoothies along with ripe mango chunks and spinach. It helps our bodies remove the lead, mercury and aluminum that sometimes enter our bloodstream from contaminated water, certain kinds of fish or even household products.
The dressing can be made into a vinaigrette OR a creamy dressing consistency by simply adding Greek Yogurt or Skyr to thicken and emulsify. If you’re dairy-free, subbing avocado into the dressing will give it thickness and creaminess or you can opt for plain coconut yogurt! 😉
Optional Add-Ons: black beans, quinoa, couscous, ground beef, crumbled tortilla chips and your choice of feta or cotija cheese!
Go ahead and give this little recipe a try, I hope you enjoy it as much as I do!
Avocado, Corn and Tomato Salad
Ingredients
- 2 cups of cherry tomatoes, halved
- 3 ears of corn, boiled and sliced off the cob *
- 2 avocados, cubed
- 1 jalapeño, sliced (optional) * remove seeds for less spice!
* For the corn: peel the corn on the cob and remove the silks or skin. Fill a large stock pot halfway with water and bring it to a boil. Drop the corn in for ~7 minutes and cover with a lid. Remove the corn, set it on a plate to drain and allow it cool down. Feeling a little extra? Brush it with butter and season it with a sprinkle of salt and pepper. Once cooled, place it vertically against a solid/flat surface and use a knife to slice the corn off the cob.
Cilantro Lime Dressing (makes ~1 cup, 4-6 servings)
- 1 + 2/3 cups fresh, organic cilantro
- 2 garlic cloves
- 2 teaspoons of honey or agave
- 1/4 cup fresh lime juice
- 1/2 teaspoon of sea salt
- 1/2 teaspoon ground coriander
- 1/2 cup extra virgin olive oil (or avocado oil)
- 1/3 cup Skyr or Greek yogurt (optional)
Instructions
- In a blender or food processor, place the cilantro, coriander, lime juice, agave syrup, garlic, and sea salt and pulse together.
- Slowly pour in the olive oil and process until smooth. If using a food processor, add the olive oil at the end while it’s still running. IF you want to make it creamy; add the Greek yogurt along with the olive oil. It goes from vinaigrette to creamy dressing. Pour over the salad and mix well!
If vegan, sub plain coconut yogurt or 1 avocado into the dressing to add creamy thickness.
Other Fun Ways To Use It
The cilantro lime dressing is amazing over any southwest-style salad. You can easily turn this salad into a nourishing taco or burrito bowl by simply adding garlicky ground beef, grilled chicken, shrimp or tempeh. I also like to add crumbled nacho chips or tortilla strips on top… super versatile and DELISH! The dressing is also delicious over rice and beans along with your favorite protein.
By: Aleyda | The Dish On Healthy
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