This Corn Tomato Avocado Salad is a quintessential and easy vegan summer recipe made with fresh vegetables and tossed with lime juice, olive oil & cilantro
Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.
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Notes
Storage: Store any leftovers in an airtight container. They will last about 24 hours in the fridge, specifically because of the avocados.Substitutes: For best results, follow the recipe as is. Since it's a salad though, the ingredients and measurements are just guidelines, so feel free to adjust to your taste.