Description
Summer Corn Salad with Fresh Herbs & Avocado is a vibrant and refreshing dish that combines the natural sweetness of fresh corn, creamy ripe avocado, and aromatic fresh herbs. Perfect for warm-weather meals, this easy-to-make, nutrient-packed salad is ideal for picnics, barbecues, or light lunches that celebrate the freshness and colors of summer.
Ingredients
Scale
Vegetables & Fruits
- 4 ears fresh sweet corn, husked and kernels cut off
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
Dressing & Seasonings
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons high-quality olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Corn: Start by removing the husks and silks from fresh corn cobs. Carefully cut the kernels off the cob using a sharp knife. For more flavor, optionally grill the ears beforehand to add a subtle smoky note, although fresh raw corn works beautifully too.
- Chop the Vegetables and Herbs: Dice ripe avocados into bite-sized pieces and halve the cherry tomatoes. Finely chop fresh herbs such as cilantro, parsley, and basil, along with the red onion for a bit of crunch and bite. Ensure everything is evenly chopped for the best flavor distribution.
- Combine Ingredients: In a large bowl, gently toss together the corn kernels, avocado, cherry tomatoes, red onion, and fresh herbs, blending vibrant colors and textures.
- Dress the Salad: Whisk together freshly squeezed lime juice, olive oil, salt, and black pepper to make a simple, flavorful dressing. Pour the dressing over the salad and toss gently to coat all ingredients evenly, being careful not to mash the avocado.
- Chill and Serve: Refrigerate the salad for about 30 minutes before serving to allow flavors to meld and keep the salad crisp and refreshing.
Notes
- Use fresh corn when possible for the sweetest and most tender kernels.
- Choose ripe but firm avocados to maintain texture without becoming mushy.
- Chop herbs finely to release their full aroma and flavor.
- Toss the salad gently to keep avocado pieces intact.
- Adjust seasoning after tossing with dressing to find the perfect balance of salt, pepper, and lime juice.
- This salad is naturally vegan and gluten-free.
- To prevent avocado browning, toss immediately with lime juice and store in an airtight container.
- Leftovers keep best for 1-2 days refrigerated; avoid freezing due to texture changes.
- Prep Time: 15 minutes
- Cook Time: Optional 5 minutes (if grilling corn)
- Category: Appetizers
- Method: No-Cook / Grilling Optional
- Cuisine: American / Summer
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: summer salad, corn salad, avocado salad, fresh herbs, healthy salad, gluten free, vegan, easy summer recipe