Summer Corn Tomato Avocado Salad (Print Version)

A refreshing blend of corn, tomatoes, avocado, and lime dressing perfect for warm days.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears, or use thawed frozen corn)
02 - 1 cup cherry tomatoes, halved
03 - 1 ripe avocado, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh cilantro, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (about 1 lime)
08 - 1/2 teaspoon honey or agave syrup
09 - 1/2 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How to Make:

01 - If using fresh corn, bring a pot of salted water to a boil. Add corn kernels and cook for 2 minutes, then drain and cool. If using frozen corn, thaw and drain well.
02 - In a large bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
03 - In a small bowl or jar, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and gently toss to combine.
05 - Taste and adjust seasoning if needed. Serve immediately, or chill for 15 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you're eating fresh food before hunger becomes a negotiation.
  • The lime vinaigrette is tangy without being aggressive, letting each ingredient shine instead of competing for attention.
  • Somehow it tastes even better the next day, making it a secret weapon for meal prep without feeling like a chore.
02 -
  • Add your avocado at the very last moment before serving or eating, not when you toss everything together—I learned this the hard way when an avocado turned an unappealing brownish-gray by dinnertime.
  • Don't oversalt the salad itself before dressing it; the dressing already contains salt, and it's easy to end up with something too aggressive if you double up.
03 -
  • Make the dressing in a jar and keep it in the fridge for up to three days; drizzle it over other vegetables or salads all week and feel like you're being efficient.
  • If you're cooking fresh corn and it's taking longer than two minutes to boil, your water might not have been salted enough or the heat wasn't high enough—start over with fresh water and it'll happen faster.
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