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Avocado, Tomato, and Corn Salad Recipe

What has more potassium than a banana, more fiber than an apple, and a hearty dose of heart-healthy monosaturated fat?

No wonder the avocado has achieved superfood status! Whether you dice it, slice it, or mash it, you’re sure to benefit for this fruit’s many – and we mean many – vitamins and minerals. For a little avocado inspiration, check out this healthy and delicious recipe!

Avocado, Tomato, and Corn Salad

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Recipe by Mary Haymaker
Servings

4

servings
Prep time

10

minutes

    Mary Haymaker shares a delicious recipe for avocado, tomato, and corn salad!

    Ingredients

    • For the dressing:
    • ¼ cup

      freshly squeezed lime juice

    • Zest of 1 lime

    • ½ cup

      extra-virgin olive oil

    • 1

      clove garlic, very finely minced

    • 1 tsp.

      Dijon mustard

    • 2 tsp.

      honey

    • ¼ - ½ tsp.

      kosher salt, to taste

    • ¼ tsp.

      ground black pepper

    • For the salad:
    • 2

      ripe avocados, pitted, peeled, and diced

    • 1 pint

      grape or cherry tomatoes, halved or quartered depending on size

    • ½ cup

      fresh corn kernels or thawed frozen corn kernels

    • ¼ cup

      fresh basil, cut into thin ribbons

    • 2 Tbsp.

      fresh chives, chopped (freeze-dried herbs also work well here!)

    Directions

    • To make the dressing, place all ingredients in a jar. Tightly close the lid and shake vigorously to emulsify.

    • Place all salad ingredients into a medium bowl, reserving some of the herbs for garnish. Pour half of the dressing over the salad and toss to combine. Add more dressing to taste or reserve remaining dressing to pass at the table. Sprinkle remaining basil and chives on top of the salad and serve immediately.

    Note

    • This salad is great to pack for lunch, but wait until the last minute to add the avocado. The acid from the lime juice will help keep the avocado from turning brown, but some browning will still occur.
    Mary Haymaker

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