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+ servings
summer salad

Corn, Tomato & Avocado Salad

Corn, Tomato & Avocado Salad is a healthy salad perfect for the hot summer months. Filled with fresh corn, avocados, sweet basil, cherry tomatoes, peppers and zucchini. 
Course Salad
Cuisine Mexican
Keyword corn tomato avocado salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 6 servings
Calories 237kcal
Author Lauren Brennan


  • 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 recommended: Simple Truth Organics
  • 1/4 cup olive oil recommended: Kroger
  • 1 clove garlic finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground pepper


  • 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.


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