This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you’re grilling, or double the portion as a main dish.
Ingredients
- 1 cup corn kernels , from 1 large steamed corn on the cobb
- 5 ounces diced avocado, from 1 medium
- 1 1/2 cup diced Persian cucumbers, about 3 small
- 1 cup halved cherry tomatoes
- 2 tablespoons diced red onion
- 2 teaspoons extra virgin olive oil
- 2 tablespoon fresh lemon juice, from 1 medium lemon
- 1/4 teaspoon kosher salt
- fresh black pepper, to taste
Directions
- Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
- Let it cool then transfer to a large bowl.
- Toss all the remaining ingredients together and serve immediately.
