Tomato, Corn and Avocado Salad

For the Caprese Salad with Basil Vinaigrette, click here.

For the Black Bean Corn Salsa, click here.

For the Arugula Salad with Peaches + Basil Vinaigrette, click here.

For the Mango Black Bean Quinoa Salad, click here.

For the Greek Chickpea Salad, click here.

Summer is my favorite season— I love the slower pace, warm weather and longer days. I also loooove all the fresh produce that lends itself so well to simple salads like this Tomato, Corn & Avocado Salad!

This Tomato, Corn & Avocado Salad truly showcases fresh, summer produce and is a perfect accompaniment to so many dishes!

It’s just 3 main ingredients plus the simplest of seasoning:

tomato

avocado

cooked corn (preferably off the cob)

plus extra virgin olive oil, fresh lime juice and cilantro.

That’s it!

We’ll make it with whatever the freshest tomatoes are — heirloom, beefsteak or cherry tomatoes.

And we’ll always make it with corn on the cob– cut off the cob.

And while it may be simple, this salad has it all going on…

a little juicy,

a little crunchy,

a  little zesty,

a little creamy,

a lot delicious!

It is a total crowd pleaser!

And best part, it takes literally 10 minutes to prep!

We eat this salad all summer long.

We’ll whip it up when we’re  “down the shore” (where are my NJ friends?) with family and friends and we’ll enjoy it as part of our dinner whenever we grill or make fish or basically any time!

And, it’s of course, naturally gluten-free!

Hope you love it as much as we do!

PIN it!

For more easy and delicious salads, click here.

Scroll down to see the recipe and leave a comment if you try.