Corn Tomato Avocado Salad

Corn Tomato Avocado Salad is an easy, fresh and flavorful summer salad that you’ll want to make all throughout the warm months. It’s a great way to use up leftover corn you may have grilled and the abundance of tomatoes you probably have. You can serve it with or without the lettuce, and eat it as a side salad or as a main meal with protein of choice on top. It’s vegan, naturally gluten-free and keto-friendly.

Corn Tomato Avocado Salad

Course: Salads
Cuisine: American
Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins
Servings: 4 servings
Calories: 208kcal

Ingredients

• 1 cup romaine lettuce chopped (optional)
• 2 ears corn or about 1 ½ cups
• 1 pint cherry tomatoes halved
• 1 avocado diced into 1/2-inch pieces
• 2 tablespoons red onion finely diced
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Combine the corn, avocado, tomatoes and onion. In a large glass bowl, mix together the dressing ingredients in a glass bowl. Pour over the salad and toss gently to mix.