There’s nothing better than tomato season! August means ripe tomatoes and corn on the cob, so the timing is perfect to rotate this healthy summer side salad into your weekly menu. If you’re looking for a quick, healthy and crowd-pleasing side to add to your summer menu, look no further than this healthy corn, tomato, and avocado salad. Packed with vitamins and flavor, this dish tastes even better after a day in the fridge.
Healthy Corn, Tomato & Avocado Salad Recipe
Serves 6-8
Ingredients:
- 2 cups Roasted corn (fresh off the cob is best – about 2-3 ears)
- 1 small red onion, diced
- 1 English Cucumber, diced
- 2 pints cherry tomatoes quartered
- 2 large avocados, cubed
- 2 Limes, juiced
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Instructions:
Prepare corn by either grilling cobs and slicing kernels off the ears, or preparing as instructed from frozen. While corn is grilling, quarter your cherry tomatoes, slice cucumbers, and dice onion avocados. Add to large bowl.
In a separate bowl, whisk together lime juice and olive oil. Add salt, pepper and garlic powder.
Combine all ingredients and mix well. Chill for 1-2 hours.
Dish can be served on its own as a side, or on top of a bed of baby spinach greens. Keeps in the fridge for 2-3 days.
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