About This Recipe
This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.
Ingredients
- 1 cup corn kernels (from 1 large steamed corn on the cobb)
- 5 ounces diced avocado (from 1 medium)
- 1 1/2 cup diced Persian cucumbers (about 3 small)
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoon fresh lemon juice (from 1 medium lemon)
- 1/4 teaspoon kosher salt
- fresh black pepper (to taste)
Instructions
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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