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Corn tomato avocado salad in a large white bowl with squeezed limes on the side
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5 from 166 votes

Corn Tomato Avocado Salad

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
Course Salads
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 208kcal
Author Yumna Jawad

Ingredients

  • 1 cup romaine lettuce chopped (optional)
  • 2 ears corn or about 1 ½ cups
  • 1 pint cherry tomatoes halved
  • 1 avocado diced into 1/2-inch pieces
  • 2 tablespoons red onion finely diced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • 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.

Video

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.

Nutrition

Calories: 208kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Sodium: 170mg | Potassium: 652mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1775IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1.4mg