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Corn,Tomato & Avocado Salad is a healthy salad perfect for the late summer days while these beautiful vegetables are in season. This salad boasts a tasty apple cider vinaigrette and is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers, and zucchini. This colorful salad is the perfect summer side dish to Grilled Flank Steak.
Lots of Fresh Veggies
Here is an amazing late summer salad that will have you drooling. Or swooning. Or both. So much goodness in one bowl! Lots of veggies chopped up, served all together with a simple apple cider-based vinaigrette.
How to Make Corn, Tomato & Avocado Salad
This salad comes together fairly easy. Mostly just chopping veggies, and then charring the corn. If you’re unsure how to char corn, I have a great step by step tutorial about how to grill corn that can help you!
Shuck, Cook + Grill Corn
Shuck fresh corn and wrap individually in plastic wrap. Microwave all three cobs for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. There is nothing better than charred corn! Set aside to cool.
Chop Remaining Veggies
Chop fresh pepper, tomatoes, avocados, zucchini, basil and roasted peppers and add to a large bowl. Cut kernels off of the cob and add to salad.
I used a lot of basil in this salad. Feel free to start out with half of the amount and add more and more in as desired. There is fresh zucchini in this salad and you won’t even taste it! Zucchini is a great veggie to add for extra nutrition while going mostly undetected.
Make the Dressing
For the dressing, whisk apple cider vinegar, olive oil, salt, garlic, sugar and ground pepper together until well combined. Pour over salad and toss.
Refrigerate or serve immediately.
Storing Corn, Tomato & Avocado Salad
This salad is best eaten the day you make it. The longer it sits, the basil will begin to wilt. That being said, it will stay fresh in the fridge for 2-3 days in an airtight container.
This is a great salad to make ahead of time. Chop everything up and put in a bowl, make the dressing. Store separately in the fridge until just before ready to serve. Add the dressing and toss when ready to serve.
Love Corn, Tomato & Avocado Salad? Give These Salad Recipes a Try…
Hope your weekend has been amazing! Be sure to save, print, bookmark or share this recipe to keep it handy. Enjoy, friends! 🙂
Corn, Tomato & Avocado Salad
- 3 ears corn
- 1 orange pepper diced
- 1 large zucchini diced
- 2 ripe avocados diced
- 16 oz roasted red peppers chopped
- 10 oz golden cherry tomatoes halved
- 10 oz cherry tomatoes halved
- .66 oz container basil chopped
- Shuck fresh corn and wrap individually in plastic wrap. Microwave all three for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. Set aside to cool. Chop fresh ingredients and add to a large bowl. Cut kernels off of the cob and add to salad.
- For the dressing, whisk all ingredients together until well combined. Pour over salad and toss. Refrigerate or serve immediately.