Avocado Tomato Corn Salad (Print Format)
Creamy avocado meets sweet corn and tomatoes in a bright lime-dressed salad, ready to enjoy in 10 minutes.
# Ingredients:
→ Salad Base
01 -
2 cups shredded romaine lettuce
02 -
1 cup cooked corn kernels
03 -
2 large ripe avocados, diced
04 -
1 cup grape tomatoes, halved
05 -
1/4 cup thinly sliced red onion
→ Lime Dressing
06 -
3 tablespoons fresh lime juice
07 -
2 tablespoons olive oil
08 -
2 tablespoons chopped fresh cilantro or parsley
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 shredded romaine lettuce, cooked corn kernels, diced avocado, halved grape tomatoes, and thinly sliced red onion until evenly combined.
02 -
Whisk fresh lime juice, olive oil, chopped cilantro or parsley, salt, red chili flakes, ground cumin, and optional minced garlic in a small bowl until emulsified.
03 -
Pour the dressing over the salad and gently toss to coat all ingredients without mashing the avocado.
04 -
Taste and adjust salt if needed. Serve immediately as a refreshing side or accompany grilled proteins or Mexican dishes for a complete meal.
# Tips:
01 -
Use ripe avocados to ensure optimal creaminess and flavor.
02 -
Boil fresh corn in milk before cutting kernels to enhance sweetness and tenderness.
03 -
Mix dressing thoroughly to emulsify oil and lime juice for smooth coating.
04 -
Store leftovers refrigerated and consume within one day due to avocado browning.
05 -
Sprinkle avocado with extra lime juice before refrigeration to slow browning.