Avocado Corn Tomato Salad is a healthy side dish the whole family will love! Sweet corn paired with cherry tomatoes, avocado, red onion and a lemon lime dressing.
Avocado Corn Tomato Salad Recipe
I am always on the lookout for a quick and easy salad for weeknight dinners or get togethers. This avocado corn tomato salad is a crowd pleaser that comes together so quick!
The best part about this salad is that it is perfect year round as you can use fresh, frozen or canned corn! I love using garden fresh cherry tomatoes for the salad but in the winter using store bought is just as delicious. The salad is so fresh and light it makes any day of the year feel like a hot summer day!
If you love avocado as much as I do then you have to try my Cheesecake Factory Copycat Avocado Egg Rolls recipe! If you love corn, check out my simple Mexican Street Corn Dip!
What is Avocado Corn Tomato Salad?
Avocado corn tomato salad is a bright and healthy salad. It is packed with corn, cherry tomatoes, avocado, red onion and parsley. The dressing is a simple 6 ingredient mix of lemon juice, lime juice, olive oil, garlic, salt and pepper.
This salad is vegetarian, vegan and gluten free, making it a great option for pot lucks, bbqs and family gatherings!
What to Serve with Avocado Corn Tomato Salad
This salad is a perfect side dish for summer BBQs, fall family dinners and picnics! I love to serve this salad with the below main dishes:
What is in Avocado Corn Tomato Salad?
- Corn – fresh, frozen or canned corn can be used for this recipe. In the summer I love using farm fresh corn. But in the winter frozen or canned is delicious too! Frozen and canned corn are packed at their peak ripeness so they are incredibly delicious. You can even grill fresh corn on the cob for a roasted corn salad!
- Tomatoes – cherry tomatoes are perfect for salads as they just need to be washed and sliced in half. They are not overly seedy so you don’t have to worry about the seeds making the salad watery. You can use any variety of tomatoes instead of cherry tomatoes by simply removing the seeds and then slicing the tomato into bite sized pieces.
- Avocado – I love the creamy texture avocado adds to this salad. It can be omitted but it really does add a nice texture and flavor. Don’t worry about the avocado browning, the lemon and lime juice in the salad dressing keeps the avocado bright green!
- Red Onion – my favorite onion to use in salads. not only does it have a bright beautiful color, it has an amazing flavor. Don’t worry about the raw onion flavor, the lemon and lime juice in the dressing lightly pickles the onion and leaves it with an amazing flavor.
- Parsley or Cilantro – use whichever you prefer. It adds a pop of color throughout the salad and a fresh flavor.
- Lime Juice – adds a fresh summer flavor to the salad.
- Lemon Juice – the combination of both lemon and lime juice brings out their citrus flavor.
- Olive Oil – use a light olive oil or neutral oil of choice.
- Garlic – very finely mince the garlic or use a handheld grater/rasper to shred the garlic.
- Salt & Pepper
How to Make Avocado Corn Tomato Salad
Full Printable Recipe at Bottom of Page
Corn – you can use fresh, frozen or canned corn for this recipe
- Fresh Corn – boil the corn stove top for 5 – 8 minutes or until the corn is tender. Drain and allow the corn to cool until cool enough to handle. Using a large bowl, stand the corn up and carefully use a knife to cut the kernels off the cob. Or brush the corn with oil and grill for 8-12 minutes, or until lightly charred.
- Frozen Corn – allow the corn to thaw at room temperature for 5 – 10 minutes or until fully thawed, or place the frozen corn in a strainer and run under cold water for 2-3 minutes, or until thawed.
- Canned Corn – drain the canned corn well.
1 In a large bowl combine all of the salad ingredients.
2 In a small bowl whisk together the dressing ingredients until evenly combined.
3 Pour the dressing over the salad and toss to combine.
4 Optional: Garnish with additional chopped cilantro or parsley and lime wedges.
Serve and enjoy!
Tips for the Best Avocado Corn Tomato Salad
- Corn – you can use fresh, frozen or canned corn for this recipe. If using frozen or canned corn be sure to drain the corn well.
- Tomatoes – I recommend using cherry tomatoes for this salad for the lowest prep recipe and the best results. Cherry tomatoes just need to be washed and then sliced in half. If using a different variety of tomato – ex. Roma, beefsteak, or field – wash the tomatoes and remove the seeds, then slice into bite sized pieces.
- Avocado – if you don’t like avocado you can omit it from the salad but I love the creamy texture and pop of green color it adds to the salad. When slicing the avocado, slice it in half and then carefully remove the seed. Slice the halves into quarters and peel the skin off the avocado. Then dice into medium-large sized pieces. If you cut the avocado too small it will break up too much in the salad. Leave the pieces fairly big, about the same size as the halved cherry tomatoes.
- Dressing – my simple 6 ingredient dressing (olive oil, lemon juice, lime juice, garlic, salt & pepper) is great for this salad and easy to come together but you can also use a store bought salad dressing you may already have in your fridge. For example, Italian Salad Dressing, Greek Dressing, or Lemon Vinaigrette.
FAQs Avocado Corn Tomato Salad
Store the salad in an air tight container in the fridge for up to 3 days. Please note, after 3 days the avocado may start to brown.
Yes! This salad is perfect for make ahead as the flavors develop overnight. You can make the salad 1 day in advance and serve the next day. For best results add the avocado the day of serving.
Yes! This is a healthy salad packed with vegetables and a light healthy dressing.
Yes avocado corn tomato salad is vegetarian, vegan and gluten free.
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Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Avocado Corn Tomato Salad
- 4 cobs corn, cooked and cut off the cob, or 3 cups frozen corn thawed, or 2 cans of corn drained
- 2 cups cherry tomatoes, halved
- 2 avocados, peeled, pitted and cubed
- 1/2 red onion, medium, finely diced
- 1/4 cup cilantro, or fresh parsley, chopped
- Cilantro , or fresh parsley, finely chopped
- Lime wedges
- Corn – you can use fresh, frozen or canned corn for this recipeFresh Corn – boil the corn stove top for 5 – 8 minutes or until the corn is tender. Drain and allow the corn to cool until cool enough to handle. Using a large bowl, stand the corn up and carefully use a knife to cut the kernels off the cob. Or brush the corn with oil and grill for 8-12 minutes, or until lightly charred.Frozen Corn – allow the corn to thaw at room temperature for 5 – 10 minutes or until fully thawed, or place the frozen corn in a strainer and run under cold water for 2-3 minutes or until thawed.Canned Corn – drain the canned corn well.
- In a large bowl combine all of the salad ingredients.
- In a small bowl whisk together the dressing ingredients until evenly combined.
- Pour the dressing over the salad and toss to combine.
- Optional: Garnish with additional chopped cilantro or parsley and lime wedges. Serve and enjoy!