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This salad brings together creamy avocados, sweet corn, juicy tomatoes and a bright lime dressing that lifts every bite. Perfect as a light meal or a fresh side, it comes together quickly with simple ingredients that celebrate summer flavors. I have made this countless times when I want something vibrant and easy yet satisfying for family and friends.
I remember making this on a hot summer day and everyone asked for seconds before the main course
Ingredients
- Romaine lettuce shredded: adds a crisp fresh base to balance the creamy avocado
- Cooked corn kernels: bring natural sweetness and a slight crunch choose fresh corn for the best texture
- Large ripe avocados diced: provide buttery richness and smoothness
- Grape tomatoes halved: burst with juicy tang that brightens the salad
- Thinly sliced red onion: adds a mild sharpness without overpowering the other flavors
- Fresh lime juice: forms the tangy foundation of the dressing
- Olive oil: gives the dressing a silky mouthfeel and richness
- Chopped fresh cilantro or parsley: adds an herbal freshness choose cilantro for a zesty punch or parsley for milder taste
- Salt: enhances all the natural flavors in the salad
- Red chili flakes: add a subtle heat to balance the acidity
- A pinch of cumin: gives a warm earthy note to the dressing
- Minced garlic optional: adds a hint of pungency for depth
Step by Step Instructions
- Combine salad ingredients:
- In a large bowl toss together the shredded lettuce, cooked corn, diced avocado, halved tomatoes and thinly sliced red onion ensuring even distribution of all components
- Prepare the dressing:
- In a small jug whisk fresh lime juice with olive oil, chopped cilantro or parsley, salt, red chili flakes, cumin and optional minced garlic until fully emulsified
- Dress the salad:
- Pour the dressing evenly over the salad and gently toss to coat all ingredients without mashing the avocado
- Adjust seasoning and serve:
- Taste and add extra salt if desired Serve immediately as a refreshing side or with grilled proteins like chicken, fish or shrimp or with tacos and fajitas for a complete meal
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The creamy avocado is my favorite part it adds a luscious texture that contrasts perfectly with the crisp corn and bright tomatoes. Sharing this salad always brings back memories of warm evenings and casual dinners with loved ones.
Storage Tips
Store leftovers in an airtight container in the refrigerator Consume within one day for best freshness as avocado browns quickly To slow browning sprinkle avocado with a little extra lime juice before refrigerating
Ingredient Substitutions
Use canned corn kernels if fresh corn is unavailable and rinse to reduce sodium Replace grape tomatoes with cherry or Roma tomatoes depending on availability Use green onion or chives if red onion is too strong Swap parsley for cilantro if you prefer a more subtle herbaceous note
Serving Suggestions
Serve chilled as a side to grilled meats seafood or tacos Add crumbled queso fresco or feta for a creamy salty twist For extra protein top with black beans or grilled chicken
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Recipe FAQs
- → Can I use canned corn instead of fresh?
Yes, canned corn works well. Just drain it thoroughly before adding to the salad.
- → How do I keep avocado from browning?
Use fresh lime juice in the dressing to help slow oxidation and add the avocado just before serving.
- → What can I substitute for cilantro?
Parsley is a great alternative if you’re not a fan of cilantro’s flavor.
- → Is this salad vegan?
Yes, the ingredients are naturally vegan and suitable for plant-based diets.
- → What protein pairs well with this salad?
Grilled chicken, shrimp, steak, or even tofu all pair beautifully with this salad.