Tomato, Corn and Avocado Salad with Cilantro Lime Vinaigrette
By: Missy
Published: Tuesday, August 1, 2017 - 7:35am

Ingredients




For the Salad:
4 ears corn
2 avocados
2 containers (2 cups) cherry/grape tomatoes
1/4 red onion, sliced
For the Dressing:
2 limes
1/4 red wine vinegar
1/2 cup olive oil
2 tbsp fresh cilantro, finely chopped
Salt and pepper

Preparation

1 Fill a large pot with water and bring to a boil. Once boiling add ears of corn and cook for 7-9 minutes. 2 Let the corn cool completely (speed up the process by sticking in the refrigerator if needed!). 3 Meanwhile; slice cherry tomatoes in half, dice avocado, and very finely slice your ¼ of red onion. 4 Using a sharp knife, remove corn from the ears of corn and add into large serving bowl with tomatoes, avocado and red onion. 5 In a small bowl add the juice from the limes, olive oil, red wine vinegar, cilantro and salt and pepper to taste. Whisk until completely combined. 6 Pour dressing over salad, toss and serve!

About

Jersey Corn, Tomatoes, Avocado….these are a few of my favorite things (In harmony to the Sound of Music tune!). But seriously, there is not much more I love in the summer than juicy, ripe tomatoes and sweet Jersey corn. When you pair that with the ultimate ingredient, avocado (which is my favorite just about anytime), you’ve got a star studded salad.
I made this easy salad on a weeknight and it fed me for lunches and sides with dinner for nearly a week! The lime dressing keeps the avocado green for a handful of days. Speaking of the dressing, the zesty cilantro with crisp lime juice makes a bright and flavorful combo that adds that over the top goodness to this dish.
I need to stop writing because I’ll be whipping up another batch of this in minutes if I don’t. This will be my go-to summer salad until the final corn husk leaves those farm stands.