0
You have 0 items in your cart

Corn, Tomato & Avocado Salad

This post may contain affiliate sales links. Please read my disclosure policy.

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.

Summer Corn Avocado Basil Salad is a healthy salad perfect for the hot summer months that is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers and zucchini.

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.

Make Ahead

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.

Summer Corn Avocado Basil Salad is a healthy salad perfect for the hot summer months that is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers and zucchini.

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

Corn, Tomato & Avocado Salad is a healthy salad perfect for the late summer months. Filled with fresh corn, avocados, sweet basil, cherry and golden tomatoes, peppers and zucchini. 
servings 6 servings
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins

Ingredients

  • 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

for the dressing:

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 clove garlic finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground pepper

Instructions

  • 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.

Nutrition

Calories: 237kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 1449mg | Potassium: 859mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1615IU | Vitamin C: 93mg | Calcium: 64mg | Iron: 2mg
Course: Salad
Cuisine: Mexican
Keyword: corn tomato avocado salad

Share a Comment

Your email address will not be published.

Recipe Rating




17 Responses
  1. Dee

    Just an FYI: Trader Joe’s sells frozen roasted corn which I have used in southwest salads so you could use in the recipe if you don’t have time to roast your own corn

  2. Suzanna

    5 stars
    This salad is SO GOOD!!! We were having company and grilling burgers, so I knew it’d be the perfect side. Everyone went back for seconds and some thirds! I shared the recipe with a friend and she made it twice in the same week! Thanks for sharing such a great recipe! I love your blog!!!

  3. Amy Austin

    5 stars
    I went to a family reunion picnic and one of the cousins brought this. It was my favorite thing on the table, so when we flew home I made it immediately. Absolutely delicious! Our zucchini, basil and tomatoes are coming in so I’m sure we’ll have it many more times before fall. Thanks for the wonderful recipe!

  4. Marilyn Brennan

    This is a delightful fresh salad. It is beautiful and sounds perfectly delicious! Thank you for showing or explaining how to do the corn. At which store did you buy the apple cider vinegar?

“logos”