A fresh, colorful salad inspired by your picture, made with creamy avocado, juicy red and yellow cherry tomatoes, sweet corn, red onion, fresh coriander, and a zesty lime dressing. It works as a light lunch, a healthy side dish, or a refreshing summer meal.
Prep time
20 minutes
Cook time
5–10 minutes
Servings
4 people
1. Ingredients
For 4 servings
Salad ingredients
2 medium ripe avocados
250 g cherry tomatoes (red and yellow), halved
1½ cups sweet corn kernels (fresh or canned, drained)
½ medium red onion, finely chopped
½ medium cucumber, diced (optional)
½ cup fresh coriander (cilantro), chopped
1 small green bell pepper, diced (optional)
Lime dressing
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 small garlic clove, finely minced
½ teaspoon ground black pepper
½ teaspoon salt, or to taste
½ teaspoon honey (optional)
¼ teaspoon ground cumin (optional)
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2. Step-by-step preparation
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Step 1: Prepare the vegetables
Wash the tomatoes, coriander, cucumber, and pepper thoroughly. Halve the cherry tomatoes, finely chop the onion and coriander, and dice the cucumber and pepper if using them.
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Step 2: Cut the avocado
Slice the avocados in half, remove the pits, and cut the flesh into bite-sized cubes. Use a spoon to scoop them out. Add a little lime juice to help prevent browning.
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Step 3: Prepare the corn
If using canned corn, drain and rinse it. If using frozen corn, cook according to the package instructions and cool. For fresh corn, boil for about 5–7 minutes or until tender, then cool and remove the kernels.
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Step 4: Make the dressing
Whisk the olive oil, lime juice, garlic, salt, black pepper, and optional honey and cumin in a small bowl. Taste and adjust the lime and salt to your preference.
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Step 5: Combine the salad
Add the tomatoes, corn, onion, cucumber, pepper, and coriander to a large bowl. Pour over the dressing and toss gently. Add the avocado last and fold it in carefully to keep the cubes intact.
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Step 6: Plate and serve
Transfer the salad to a serving plate or shallow bowl. Garnish with extra coriander and freshly ground black pepper. Serve immediately with a fork to enjoy a bite of avocado, tomato, and corn together.
3. Nutrition information
Estimated nutrition per serving, assuming four servings and the full amount of olive oil and dressing is consumed.
Per serving · approximately 300–350 g
Calories
300–350
kcal
Protein
5–7 g
Carbohydrates
25–32 g
Fat
22–27 g
Fiber
8–11 g
Total sugars
6–10 g
Saturated fat
3–5 g
These figures are estimates, not laboratory measurements. Actual values depend on avocado size, the amount of dressing, and whether optional ingredients are included.
Key nutrients and their benefits
Avocado: Provides monounsaturated fats, fiber, potassium, and folate.
Tomatoes: Supply vitamin C, potassium, and lycopene, a naturally occurring antioxidant.
Sweet corn: Contributes carbohydrates for energy, fiber, and carotenoids such as lutein and zeaxanthin.
Red onion: Adds flavor and plant compounds, along with small amounts of vitamins and minerals.
Coriander and lime: Provide fresh flavor and some vitamin C.
Olive oil: Adds unsaturated fats and helps your body absorb fat-soluble carotenoids from the vegetables.
4. Is this salad healthy?
Yes. For most people, this salad is a nutrient-rich choice because it combines vegetables, fiber, and unsaturated fats.
For weight management: It can be filling, but avocado and olive oil are energy-dense. Reduce the oil to 1 tablespoon if you want a lighter version.
For digestion: The fiber can support regular bowel movements. Increase fiber gradually if you are not used to eating much of it.
For heart health: Avocado and olive oil provide predominantly unsaturated fats.
For muscle maintenance: The basic salad is relatively low in protein. Add chickpeas, cooked chicken, tofu, or grilled fish to make it a more protein-rich meal.
For blood sugar management: Corn contains carbohydrates, but the salad’s fiber and fat can slow digestion. Consider your portion size and individual dietary needs.
5. Frequently asked questions (Q&A)
Q1. Can I make this salad ahead of time?
Yes. Chop the vegetables and prepare the dressing separately, then refrigerate them. Cut the avocado and mix everything just before serving for the freshest texture.
Q2. How long does it last in the refrigerator?
For best quality, eat the fully mixed salad the same day. Refrigerate promptly at 4°C (40°F) or below, and generally use leftovers within 3–4 days if handled safely. Avocado may turn brown and the tomatoes may release liquid.
Q3. Can I use lemon instead of lime?
Absolutely. Use the same quantity of fresh lemon juice. It gives the dressing a slightly different citrus flavor.
Q4. Can I use canned corn?
Yes. Drain and rinse it to remove excess liquid and some of the added sodium. Choose no-added-salt corn if preferred.
Q5. What can I add for more protein?
Add 1 cup of cooked chickpeas, black beans, or edamame, or serve with grilled chicken, tuna, eggs, or tofu. These additions change the nutrition values.
Q6. Is this salad vegan and gluten-free?
Yes, the basic recipe is naturally vegan and gluten-free, provided any optional ingredients and packaged products you use meet those requirements. Honey is optional; use maple syrup or omit it for a strictly vegan version.
Q7. How can I keep the avocado green?
Add fresh lime or lemon juice and minimize exposure to air. It is normal for cut avocado to brown gradually, even when citrus juice is used.
Q8. Can I make it spicy?
Yes. Add finely chopped green chili, jalapeño, or a pinch of chili flakes. For a South Asian twist, you can also add a little roasted cumin powder and chaat masala.
Q9. What should I serve with it?
It pairs well with grilled chicken, fish, roasted potatoes, lentil soup, or whole-grain bread. You can also serve it as a filling in wraps.
Q10. Does the recipe contain nuts?
No. The standard recipe contains no tree nuts or peanuts. If you have a food allergy, check packaged ingredients for cross-contact warnings and use clean utensils and preparation surfaces.
6. Chef’s tips for the best results
Choose avocados that yield slightly to gentle pressure without feeling mushy.
Use a mix of red and yellow tomatoes for color and varied sweetness.
Dry washed vegetables before mixing to prevent a watery dressing.
Add the dressing gradually so the salad is coated rather than swimming in oil.
Use a wide, shallow plate for an attractive presentation, and finish with coriander and a lime wedge.
Serving suggestion: Plate a generous portion, place a fork beside it, and take a bite that includes avocado, tomato, and sweet corn for the best combination of creamy, juicy, and sweet flavors.