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Corn Avocado Salad Recipe

A fresh and easy corn avocado salad made with sweet corn, creamy avocado, cherry tomatoes, and lime dressing. Perfect as a healthy lunch or light side.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Cuisine American (healthy / fitness-oriented)
Servings 2
Calories 195 kcal

Equipment

  • Large pot
  • Knife
  • cutting board
  • Mixing bowl

Ingredients
  

  • 3 ears fresh corn or 2 cups / ~300 g corn kernels
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp olive oil
  • Juice of 1 lime
  • Salt to taste
  • Black pepper to taste

Optional

  • 1/2 cup black beans
  • 1 jalapeño finely diced
  • 2 tbsp crumbled feta or cotija cheese

Instructions
 

  • Bring a pot of water to a boil. Add the corn and cook for 3–5 minutes until tender. Cool under cold water, then slice the kernels off the cob.
  • Dice the avocado, halve the cherry tomatoes, and finely chop the red onion and cilantro.
  • Add lime juice, olive oil, salt, and pepper to a large bowl with the chopped ingredients.
  • Add the corn kernels to the bowl and gently toss everything together until evenly coated.
  • Taste and adjust seasoning if needed. Serve immediately or chill slightly before serving.

Notes

  • For best texture, add avocado just before serving.
  • You can use frozen or canned corn if fresh corn is not available.
  • Add grilled chicken or beans to increase protein and make it a complete meal.
Keyword clean eating, corn avocado salad, easy lunch idea, healthy salad, vegetarian salad