Vegan Avocado Corn Salad

Ingredients:

  • 1 lb cherry tomatoes, halved or quartered
  • 3 ears of corn, cooked, shucked, and cut off the cob
  • 2 avocados, peeled, pitted, and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup cilantro, chopped (1/2 small bunch)
  • 2 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp lime juice, from 1 to 2 limes
  • 2 garlic cloves, pressed or finely minced
  • 1 tsp sea salt, or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions:

  1. Prepare the Vegetables:
    • In a large salad bowl, combine the halved or quartered cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
    • Add the pressed or minced garlic cloves.
  2. Make the Dressing:
    • Drizzle the top of the salad with extra virgin olive oil.
    • Add lime juice to taste, starting with 2 tablespoons and adding more if desired.
    • Season with sea salt (or table salt) and black pepper.
  3. Toss and Serve:
    • Toss the salad gently just until combined.
    • Serve immediately.

Tips:

  • Corn Preparation: You can cook the corn by boiling, grilling, or steaming it.
  • Extra Flavor: For a bit of heat, add a finely chopped jalapeño or a sprinkle of red pepper flakes.
  • Storage: This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to a day. Keep in mind that the avocado may brown slightly.

Enjoy your vibrant and fresh vegan Corn, Tomato, and Avocado Salad!

Ingredients:

  • 1 lb cherry tomatoes, halved or quartered
  • 3 ears of corn, cooked, shucked, and cut off the cob
  • 2 avocados, peeled, pitted, and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup cilantro, chopped (1/2 small bunch)
  • 2 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp lime juice, from 1 to 2 limes
  • 2 garlic cloves, pressed or finely minced
  • 1 tsp sea salt, or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions:

  1. Prepare the Vegetables:
    • In a large salad bowl, combine the halved or quartered cherry tomatoes, corn kernels, sliced avocado, thinly sliced red onion, and chopped cilantro.
    • Add the pressed or minced garlic cloves.
  2. Make the Dressing:
    • Drizzle the top of the salad with extra virgin olive oil.
    • Add lime juice to taste, starting with 2 tablespoons and adding more if desired.
    • Season with sea salt (or table salt) and black pepper.
  3. Toss and Serve:
    • Toss the salad gently just until combined.
    • Serve immediately.

Tips:

  • Corn Preparation: You can cook the corn by boiling, grilling, or steaming it.
  • Extra Flavor: For a bit of heat, add a finely chopped jalapeño or a sprinkle of red pepper flakes.
  • Storage: This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to a day. Keep in mind that the avocado may brown slightly.

Enjoy your vibrant and fresh vegan Corn, Tomato, and Avocado Salad!