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!
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Ingredients
- 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
Instructions
- 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.
- Mix all the chopped ingredients and seasonings together in a big bowl, serve & enjoy!
