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Cherry Tomato, Corn and Avocado Salad
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Cherry Tomato, Corn and Avocado Salad

Recipe by Denise Roden
0.0 from 0 votes
Course: Lunch, Snacks, AppetizersCuisine: AmericanDifficulty: Easy

This is one of my favorite dishes during the summer! I love the freshness of the tomato, corn and avocado and the tanginess of the dressing!

Servings

6

servings
Prep time

30

minutes
Cooking time

15

minutes
Calories

200

kcal

Ingredients

  • 2 cups cherry tomatoes, halved

  • 1 1/2 cup sweet corn, grilled and cut from cob

  • 1/2 cup red onion, finely chopped

  • 1 avocado, diced (not too ripe)

  • Dressing

  • 3 tablespoons olive oil

  • 2 tablespoons honey

  • 1 teaspoon garlic, minced

  • 1/2 teaspoon crushed red pepper flakes

  • 2 tablespoons lime juice

  • Salt and Pepper to taste

Directions

  • Cut cherry tomatoes in half and put in a bowl.
  • Grill corn or boil on the stove top. I like mine grilled so I have the char marks. Once cooled, remove from cob and toss over tomatoes. Grilled corn takes 15 to 20 minutes - turning every 5 minutes.
  • Dice red onion or pulse in a handy chopper and toss on top of tomatoes.
  • Cut avocado in half and remove pit. Remove avocado halves with a spoon and dice and toss on top of the tomatoes and corn.
  • In another bowl, combine the olive oil, honey, garlic, red pepper flakes, lime juice.
  • Pour dressing over mixture and toss. Season with salt and pepper.
  • I usually serve right away. If you put it in the refrigerator, remove and allow to come to room temp and toss again before serving.

Notes

  • Yields: 6 - 3/4 cup servings - 200 calories, 14g fat, 12mg sodium, 19.8 carbohydrate, 4.3g fiber, 9.3g sugars and 2.6g protein.

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