Avocado Tomato Corn Salad (Print Version)
Creamy avocado, sweet corn, tomatoes and tangy lime come together in a fresh, colorful mix.
# What You'll Need:
→ Vegetables
01 -
2 cups shredded romaine lettuce
02 -
1 cup cooked corn kernels
03 -
2 large ripe avocados, diced
04 -
1 cup halved grape tomatoes
05 -
1/4 cup thinly sliced red onion
→ Dressing
06 -
3 tablespoons fresh lime juice
07 -
2 tablespoons extra virgin olive oil
08 -
2 tablespoons chopped fresh cilantro or parsley
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon red chili flakes
11 -
1/4 teaspoon ground cumin
12 -
1 clove garlic, minced (optional)
# Steps to Follow:
01 -
Gently mix shredded romaine lettuce, cooked corn kernels, diced avocado, halved grape tomatoes, and thinly sliced red onion in a large bowl, taking care not to mash the avocado.
02 -
Whisk fresh lime juice, extra virgin olive oil, chopped cilantro or parsley, salt, red chili flakes, ground cumin, and optional minced garlic in a small bowl until emulsified into a smooth dressing.
03 -
Pour the dressing evenly over the salad ingredients and toss gently with a large spoon or salad tongs until all components are lightly coated, preserving the creaminess of the avocado.
04 -
Taste the salad and adjust seasoning with additional salt if necessary; serve immediately to maintain freshness and vibrant flavors.
# Additional Notes:
01 -
Use ripe yet firm avocados for optimal texture. Toast cumin lightly before adding for deeper flavor. To prevent avocado browning, sprinkle extra lime juice before storing leftovers.
02 -
Store leftovers in an airtight container refrigerated and consume within one day to maintain freshness and color.