corn and avocado salad

Summer meals call for fresh, feel-good food. With the local markets brimming with fresh fruit and vegetables, it’s easy to be inspired. Meals that are easy to pull together are a must so you can enjoy this time of year.

Corn is definitely a summertime treat and this Corn and Avocado Salad highlights the sweet kernels. The corn is paired with creamy avocado, juicy tomatoes and crisp red onions and tossed with a light dressing.

Cook your corn anyway you like. Grill it, boil it, steam it – whichever way you decide, it will work well in this dish. Pack this salad up and take it on a picnic or serve it at your next BBQ as a delicious side.

Corn and Avocado Salad

Servings 2 mains
Author Fareen Jadavji Jessa


  • 4 cobs fresh corn, shucked, cooked and kernels removed
  • 1 avocado, diced
  • 1/2 cup red onions, finely diced
  • 10 cherry tomatoes, quartered
  • bunch cilantro, washed


  • 1 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • salt and pepper to taste


  • In a large bowl mix together vegetables.
  • In a measuring cup or jar with a lid, add all ingredients and whisk or shake until combined.
  • Pour dressing over salad and lightly toss to combine. Serve immediately.