Corn Avocado and Tomato Salad

It’s summer and that means the sweetest tasting sweet corn is coming out of the fields. And there’s nothing better than steamed sweet corn bathed in butter eaten right off the cob.

But there are those days when I want to mix it up a little. This recipe for Corn, Avocado and Tomato Salad hits all notes–Sweet, Smooth, Tangy, and Light.

And even better is this salad is packed full of nutrition.

There’s the healthy at from the avocado and olive oil, lycopene from the tomatoes, vitamin C from the lemon, fiber from the corn to highlight a few ingredients. Phytonutrients and anti-inflammatories from the cucumber, onion, and all the herbs just add to my disease prevention arsenal.

How to Make Corn Avocado and Tomato Salad

Steam or grill fresh sweet corn and cut the kernels off the cob.
Dice the cucumbers, red onion and avocado.
Cut the cherry tomatoes into halves (or quarters if they’re on the larger side).
Finely mince the herbs of choice (I love cilantro or basil in this salad).
Place all ingredients in a large bowl.
Place the dressing ingredients in a small bowl, and whisk to combine.
Add the dressing to the salad and gently mix to evenly coat.

Variations to consider

There’s a lot to add to this salad to give it a new spin.
Think Southwestern by adding 1/2 jalapeno (seeds removed).
I’ve been known to add 1/2 teaspoon of cumin, also.
Make it a full meal deal by adding grilled shrimp or chicken.

Here are a couple more salads that are perfect for your summer menu, Mayan Couscous Salad and Southwestern Chopped Salad

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