Avocado Tomato Corn Salad (Printable Version)
Vibrant salad with creamy avocado, sweet corn, juicy tomatoes and bright lime dressing. Ready in 10 minutes.
# Ingredients:
→ Salad Base
01 -
2 cups romaine lettuce, shredded
02 -
1 cup corn kernels, cooked
03 -
2 large ripe avocados, diced
04 -
1 cup grape tomatoes, halved
05 -
1/4 cup red onion, thinly sliced
→ Lime Dressing
06 -
3 tablespoons fresh lime juice
07 -
2 tablespoons olive oil
08 -
2 tablespoons fresh cilantro or parsley, chopped
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon red chili flakes
11 -
1/4 teaspoon ground cumin
12 -
1 clove garlic, minced (optional)
# Steps:
01 -
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.
02 -
In a small bowl, whisk fresh lime juice with olive oil, chopped cilantro or parsley, salt, red chili flakes, cumin and optional minced garlic until fully emulsified.
03 -
Pour the dressing evenly over the salad and gently toss to coat all ingredients without mashing the avocado.
04 -
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.
# Notes:
01 -
Use ripe avocados for optimal creaminess and flavor
02 -
Boiling fresh corn in milk before cutting kernels enhances sweetness and tenderness
03 -
Mix the dressing thoroughly to emulsify oil and lime juice for a smooth coating
04 -
Store leftovers in refrigerator and consume within one day as avocado browns quickly
05 -
Sprinkle avocado with extra lime juice before refrigerating to slow browning