Avocado Corn Tomato Salad

A fresh, colorful summer salad combining creamy ripe avocados, sweet corn, juicy cherry tomatoes, crisp red onion, and parsley with a bright homemade lemon-garlic olive oil dressing. Delicious as a barbecue side dish, light lunch, picnic salad, or topping for tacos and rice bowls. Ready in approximately 15–20 minutes when using ready-to-eat corn. Serves 4–6.

Print Pin

Course: Lunch, Salad, Side Dish, Summer Salad

Cuisine: American, Mediterranean-Inspired

Keyword: Avocado Corn Tomato Salad, Avocado Salad with Lemon Dressing, BBQ Side Dish, Corn Tomato Avocado Salad, Easy Corn Salad, Fresh Avocado Corn Salad, Fresh Vegetable Salad, Healthy Summer Salad, No Mayo Summer Salad, Tomato Avocado Salad

Calories: 235kcal

Equipment

Large mixing bowl For combining salad ingredients.
small mixing bowl For preparing the lemon-garlic dressing.
Sharp kitchen knife
cutting board
whisk
Measuring cups and spoons
colander For draining prepared sweet corn.
Two large serving spoons For gently tossing the salad.
Serving Bowl
Airtight food storage container

Ingredients

2 medium ripe avocados, diced
1 1/2 cups sweet corn kernels, cooked and cooled
2 cups cherry tomatoes, halved
1/2 small red onion, finely diced
1/4 cup fresh parsley, chopped
1/2 medium cucumber, diced (optional)
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp salt, or to taste
1/2 tsp freshly ground black pepper
1 tsp honey (optional)

Instructions

Prepare the sweet corn. Cook fresh or frozen corn until tender, then drain and cool completely. Alternatively, use thoroughly drained canned corn.
Wash the cherry tomatoes, remove any stems, and slice them in half.
Finely dice the red onion, wash and chop the parsley, and dice the optional cucumber.
Combine the prepared sweet corn, cherry tomatoes, red onion, parsley, and optional cucumber in a large mixing bowl.
In a small bowl, whisk extra-virgin olive oil, fresh lemon juice, minced garlic, salt, black pepper, and optional honey until combined.
Cut the ripe avocados in half, remove the pits safely, scoop out the flesh, and dice into medium-sized chunks.
Add the diced avocado to the bowl containing the corn, tomatoes, onion, parsley, and optional cucumber.
Pour the prepared lemon-garlic dressing evenly over the vegetables and avocado.
Using two large spoons, gently fold everything together until evenly coated, taking care not to mash the avocado pieces.
Transfer to a serving bowl, garnish with additional fresh parsley and freshly ground black pepper if desired, and serve immediately.

Notes

Prep time: 15 minutes. Cook time: 0 minutes with ready-to-eat canned or previously cooked corn; quick-cooking frozen corn may take approximately five minutes, while fresh corn on the cob may need longer. Total time: approximately 15–20 minutes plus any extra corn cooking or cooling time. Servings: 4–6. Nutrition estimates assume six servings, two medium avocados, all listed salad ingredients including optional cucumber, and the complete olive oil dressing, but exclude optional honey. Choose ripe but firm avocados so the pieces retain their shape when tossed. Use fresh, frozen, or canned sweet corn. Cook fresh or frozen corn as needed, cool completely, and drain thoroughly. Drain canned corn before adding it to the salad. Halve ripe cherry tomatoes and finely dice red onion for even flavor distribution. For milder red onion, soak chopped pieces in cold water for five minutes and drain thoroughly. Add the avocado shortly before serving to minimize browning. Fresh lemon juice helps slow avocado discoloration but cannot prevent it completely. Whisk olive oil, lemon juice, minced garlic, salt, black pepper, and optional honey until combined. Toss gently to avoid mashing avocado. Optional variations include diced cucumber, crumbled feta, chopped cilantro, grilled corn, diced mango, Kalamata olives, or finely chopped jalapeño. Substitute fresh lime juice for lemon juice if desired. For meal preparation, refrigerate prepared corn, tomatoes, onion, and herbs separately from the dressing and keep avocados whole until serving. Refrigerate assembled leftovers promptly in an airtight container at 40°F (4°C) or below and enjoy within approximately 24 hours for best quality and appearance. Do not leave perishable salad at room temperature longer than two hours, or one hour when temperatures exceed 90°F (32°C). Freezing is not recommended because avocados and tomatoes may lose their desirable texture after thawing.

Nutrition