Name: Summer Avocado Salad
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb cherry tomatoes, halved or quartered; 3 ears corn, cooked and kernels removed; 2 avocados, peeled, pitted, and sliced; 1/2 medium red onion, thinly sliced; 1/4 cup cilantro, chopped; 2 tablespoons extra virgin olive oil; 2–3 tablespoons lime juice (from 1–2 limes); 2 garlic cloves, minced or pressed; 1 teaspoon sea salt (or 3/4 teaspoon table salt); 1/8 teaspoon black pepper

Jump to Recipe·Leave a Review

Fresh, vibrant, and full of summer flavor, this Summer Avocado Salad is a light yet satisfying side dish made with juicy cherry tomatoes, sweet grilled corn, creamy avocado, and a zesty lime dressing. It’s the perfect companion to any summer meal or backyard barbecue.

Summer Avocado Salad

Why You’ll Love This Recipe

Bursting with fresh summer produce
Easy to make in under 30 minutes
Creamy, crunchy, and juicy textures
Naturally vegan and gluten-free
No cooking required if corn is pre-cooked
Perfect for picnics, potlucks, or weeknight dinners
Refreshing lime-garlic dressing
Customizable with added proteins or spices
Healthy and nutrient-packed
Always a crowd-pleaser

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb cherry tomatoes, halved or quartered
3 ears corn, cooked and kernels removed
2 avocados, peeled, pitted, and sliced
1/2 medium red onion, thinly sliced
1/4 cup cilantro, chopped
2 tablespoons extra virgin olive oil
2–3 tablespoons lime juice (from 1–2 limes)
2 garlic cloves, minced or pressed
1 teaspoon sea salt (or 3/4 teaspoon table salt)
1/8 teaspoon black pepper

Directions

In a large salad bowl, combine cherry tomatoes, corn kernels, sliced avocado, red onion, cilantro, and garlic.
Drizzle with extra virgin olive oil and freshly squeezed lime juice.
Season with salt and black pepper.
Toss gently until just combined, being careful not to mash the avocado.
Serve immediately for the freshest flavor.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 18 minutes (if cooking corn fresh)
Total Time: 28 minutes
Servings: 6 servings
Calories: 215 kcal per serving

Variations

Spicy twist: Add diced jalapeño or red pepper flakes.
Protein boost: Add black beans, grilled chicken, or shrimp.
Cheesy addition: Sprinkle with crumbled cotija or feta.
Herb swap: Use fresh basil or parsley instead of cilantro.
Smoky flavor: Grill the corn for charred, smoky notes.

storage/reheating

Best served fresh. If storing, refrigerate in an airtight container for up to 1 day. Toss gently before serving. Avoid freezing due to avocado texture changes. Leftovers may be slightly softer but still flavorful.

FAQs

Can I use canned or frozen corn?

Yes, just drain and thaw thoroughly before using.

How do I keep the avocado from browning?

Toss well with lime juice and store tightly covered if prepping in advance.

Can I make this salad ahead of time?

It’s best fresh, but you can prep everything except the avocado a few hours ahead.

What pairs well with this salad?

Grilled meats, tacos, burgers, or fish.

Is it spicy?

Not as written, but can be spiced up with chili or jalapeño.

Can I use lemon instead of lime?

Yes, though lime offers a more traditional, zesty flavor.

What other veggies can I add?

Bell peppers, cucumber, or spinach work well.

Is it vegan?

Yes, completely plant-based and gluten-free.

Can I double the recipe?

Absolutely. Just scale ingredients evenly.

How do I grill corn for this salad?

Grill husked corn over medium heat, rotating, until lightly charred (10–15 minutes).

Conclusion

Avocado Corn Salad is the ultimate fresh summer side — crisp, creamy, tangy, and naturally nutritious. It’s easy to make, full of texture, and endlessly versatile. Whether served at a BBQ, packed for lunch, or enjoyed on a weeknight, it brings vibrant flavor to the table every time.

Jessica