Enjoy the flavours of summer with this vegan corn avocado salad. It’s perfect as a light lunch, side dish, or even as a taco topping.
Estimated reading time: 5 minutes
Packed with fresh corn, creamy avocado, and a medley of other nutritious ingredients, this corn avocado salad is a delicious way to enjoy the best of summer produce.
It is a perfect blend of sweet, creamy, and tangy flavours. The colourful array of vegetables contributes a variety of antioxidants and vitamins, making this salad not only delicious but also nourishing.
This corn salad is tastefully, texturally, and colourfully busy, which is just the most fun thing right now when all of our produce is so fresh and juicy and crisp.
If you love corn try my corn salsa or the Indian style corn chaat. You’ll love them too!
Recipe Highlights
- Vegan & Gluten-Free: Perfect for everyone, regardless of dietary preferences.
- Low-Calorie & Nutritious: Packed with vitamins, healthy fats, and fiber.
- Quick & Easy: Ready in under 20 minutes.
- Versatile: Can be served as a main dish, side, or even as a dip.
- Fresh & Flavourful: A burst of flavours in every bite.
Ingredients You’ll Need
- Fresh Corn Kernels for a sweet and juicy flavour. Avoid using frozen or canned corn for this salad recipe.
- Avocado add the creaminess and healthy fats.
- Cucumber gives the much required refreshing crunch.
- Cherry Tomatoes for the vibrant colour, sweetness and acidity.
- Red Onion add a sharp, spicy flavour
- Fresh cilantro and Mint adds a fresh and herbaceous note.
- Salad Dressing is a simple mix of extra virgin olive oil, lime juice, garlic, salt, and pepper.
Additional Add-ons
- Add Protein: For added protein, consider adding black beans.
- Add More Veggies: Radish, or red bell pepper, can be great additions.
- Make It Hot: If you prefer a spicier salad, add a jalapeño or add a dash of red chilli flakes.
How To Make Corn Avocado Salad
Prepare the corn for salad
- If using fresh corn, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
Prepare the vegetables
- Dice the avocado and cucumber, half the tomatoes, and slice red onion.
- Finely chop the cilantro and mint.
- If you like a bit of spice, take one green chilli, remove the seeds and finely chop it.
Mix the salad
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
Make the dressing
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
Dress the salad
- Pour the dressing over the salad.
- Add finely chopped herbs.
- Gently toss to coat all the ingredients evenly.
Serving Suggestion
Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
Whether you’re looking for a quick and healthy meal or a colourful side dish for BBQ, topping for tacos and burritos, this corn avocado salad is sure to satisfy.
More Salad Recipes
- Orange Salad
- Avocado Salad
- Herbed Potato Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
- Smashed Cucumber Salad
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Corn Avocado Salad Recipe
- Salad Mixing Bowl
Ingredients
- 1 Cup fresh corn kernels (approx 1 ear of corn)
- 1 Cup cherry tomato, cut into haves
- 1 large size ripe avocado, diced
- 1 small size red onion, sliced
- 1 medium size English cucumber, diced
- Handful of mint leaves, finely chopped
- Handful of fresh cilantro, chopped
Ingredients For Salad Dressing
- 4 tablespoon extra virgin olive oil
- 1 lime, juiced
- 4 garlic cloves, minced or crushed
- Salt and crushed pepper as per taste
Instructions
- If using fresh corn on cob, start by shucking the corn.
- Grill corn on cob on flame, steam it, boil it, or cook it on a pan.
- Remove the corn kernels. You can do this by standing the cob upright on a cutting board and running a sharp knife down the sides.
- In a large bowl, combine the corn, avocado, cucumber, red onion, and cherry tomatoes.
- Gently toss the ingredients together, being careful not to mash the avocado too much.
- In a small bowl, whisk together the lime juice, olive oil, garlic, salt, and pepper. Taste and adjust the seasoning as needed.
- Pour the dressing over the salad. Add finely chopped herbs. Gently toss to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with additional cilantro or pumpkin seeds if desired. Serve immediately for the freshest taste.
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