Tomato, Corn, and Avocado Salad
Prep time
Total time
This 10-minute salad is a taste of Summer in every bite! A little juicy, a little crunchy, a little zesty, a little creamy, a lot delicious! Recipe from a friend, we make it all summer long!
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
  • 2 ears of corn, cooked and corn sliced off the cob
  • 2 heirloom tomatoes, chopped
  • 2 avocados, chopped
  • 2 tablespoons fresh lime juice
  • 4 tablespoons finely chopped fresh cilantro
  • 1 tablespoon extra virgin olive oil
  • Salt & pepper to taste
  1. If you haven't already, cook the corn by bringing a large pot of water to a boil, and boil the corn for 4 minutes or until tender crisp. Let cool. Then slice the corn off the cob.
  2. Mix all the chopped ingredients and seasonings together in a big bowl, serve & enjoy!
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