Avocado Corn Salad
A fresh, colorful dish combining creamy avocados and sweet corn, perfect for summer gatherings or quick weeknight meals.
Ingredients
Salad Ingredients
- 2 pieces ripe avocados, peeled, pitted, and sliced Choose avocados that give slightly when squeezed for best texture.
- 14 oz cherry tomatoes, halved
- 15 oz canned Non-GMO corn, drained You can also use thawed frozen corn.
- 1/2 piece purple onion, thinly sliced
- 5 Tbsp Italian dressing Ensure the dressing is vegan-friendly if needed.
- 2 cloves garlic, crushed Fresh garlic is recommended; roasting can provide a milder flavor.
Instructions
Preparation
- In a large bowl, combine the sliced avocados, halved cherry tomatoes, and drained corn.
- Add the thinly sliced purple onion to the bowl.
- Pour the Italian dressing over the salad.
- Add the crushed garlic and gently toss all the ingredients together, making sure everything is coated well.
- Serve immediately or let it chill in the fridge to enhance the flavors.
Notes
Avocado Corn Salad is best served fresh. Pair it with grilled meats, tacos, or enjoy it on its own. For a twist, add black beans or sprinkle feta cheese on top.