Corn Salad with Tomato and Avocado
Five summer staple ingredients come together to make this corn, avocado, and tomato salad with shallot, cucumber, and a light vinaigrette.
Servings: 4 servings
Calories: 82kcal
Equipment
- large mixing bowl
Ingredients
- 1 ½ cups corn
- 1 ½ cups grape tomatoes halved
- 1 large shallot thinly sliced
- 1 whole avocado diced
- 2 medium cucumbers sliced and quartered
Instructions
- In a medium sized mixing bowl combine halved grape or cherry tomatoes, thinly sliced shallots, diced cucumber, and kernels of corn.
- To the vegetables in the mixing bowl, add one diced avocado directly into the bowl.
- For the vinaigrette: combine lemon juice, white wine, vinegar, olive oil, salt, pepper, and Dijon mustard in a mason jar. Close the lid to the mason jar, and shake vigorously until all the ingredients are combined. Drizzle a top the salad and serve as is or with your favorite protein.
Notes
If you are scaling this recipe up, don't double the dressing ingredients. It's a lot to start with, and I did it this way because some people like a wetter salad, and some like a light amount. Trust me, the recipe the way its written yields plenty to go around!
I suggest using corn on the cob for this, don't even worry about boiling or charring ahead of time. It's sweet, tender, and has a ridiculous crunch right off the cob.
Really do your best to use a shallot in this recipe instead of an onion. I know that people don't always use shallots, but I freaking love them, and it's literally a go to for recipes. I love a shallot.
Wait until the very last step to add in the avocado and fold it into the salad already dressed. I personally think it tastes better this way.
Nutrition
Calories: 82kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 417mg | Fiber: 3g | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg
