Summer Corn Salad with Avocado and Cherry Tomatoes
Ingredients
Scale
1 pound cherry tomatoes, halved or quartered
3 ears corn, cooked, shucked, and kernels removed
2 avocados, peeled, pitted, and sliced
½ medium red onion, thinly sliced
¼ cup fresh cilantro, chopped
2 tablespoons extra virgin olive oil
2–3 tablespoons fresh lime juice
2 garlic cloves, pressed or finely minced
1 teaspoon sea salt
⅛ teaspoon black pepper
Instructions
Add the cherry tomatoes, corn kernels, sliced avocado, red onion, and chopped cilantro to a large salad bowl.
Add the pressed or minced garlic.
Drizzle the olive oil evenly over the salad.
Add the fresh lime juice.
Season with sea salt and black pepper.
Gently toss until all ingredients are evenly coated with the dressing.
Taste and adjust the lime juice or salt if desired.
Serve immediately.