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.

Course Salad

Cuisine Mexican

Keyword corn tomato avocado salad

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 237kcal

Author Katie Cooksey

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

US Customary - Metric

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.

Video

Nutrition