Avocado Corn Salad
A delicious and nutritious salad combining fresh corn, creamy avocado, and vibrant grape tomatoes, perfect for family gatherings or quick weeknight dinners.
Ingredients
Main Ingredients
- 3 whole corn cobs Fresh corn adds sweetness; frozen corn can be used in a pinch.
- 2 large avocados Ripe avocados provide maximum creaminess.
- 1 cup grape tomatoes (cut in half) Cherry tomatoes can also be used.
- 1/4 small purple onion Substitute with green onions for a lighter taste.
- 2 tbsp chopped cilantro Parsley is a great alternative for those who dislike cilantro.
- 1/2 cup dried cranberries Consider raisins or chopped dates if preferred.
- 2 tbsp olive oil Avocado oil can be substituted.
- 3/4 tsp salt Adjust to taste.
- 1 tsp minced garlic Garlic powder can be a substitute.
- Juice of 1 lemon lemon Lime juice can also work well.
Instructions
Preparation
- Bring a pot of water to a boil. Add the corn and cook for 5-7 minutes until tender. Remove and allow to cool.
- Cut the avocado into large cubes, halve the grape tomatoes, and thinly slice the purple onion.
Combination
- In a large bowl, combine the prepped ingredients including corn and dried cranberries.
- In a small bowl, mix together olive oil, salt, minced garlic, and lemon juice until well combined.
Serving
- Pour the dressing over the salad ingredients and toss lightly to coat everything evenly.
- Transfer the salad to a serving dish and enjoy immediately or serve chilled.
Notes
Store in an airtight container in the refrigerator for 2-3 days. To delay browning, squeeze extra lemon juice over exposed surfaces.