Tomato, Corn and Avocado Salad

This Corn Tomato Avocado Salad is perfect for meal prep and makes for a light and summery side dish served with meat or fish! Double the portion and serve it as a vegan main dish or add some black beans for a Mexican Avocado Salad.

And...we're back! Our vacation in Europe is over and I have bittersweet feelings about it. We spent the last few days in Paris (where we used to live before moving to Sydney) and quite frankly, I found this city way too stressful so I'm really glad to be back!

I just wish I could take my friends and family with me... Coming back home was quite an adventure; we had the worst trip ever!

All of our flights were delayed, we had big issues with Vietnamese immigration, Solal was very sick and our bags got lost (and as I'm writing this post, we're still missing one bag). We won't fly with Vietnam Airlines again, that's for sure. In the end, it took us more than 38 hours to fly back to Sydney! Not cool at all!

Anyway, I am now happily back in the kitchen and working on my eCookbook! This Summery Corn Tomato Avocado Salad is the perfect side dish to any meat or fish.

If you're vegetarian, you could make this Tomato Avocado Salad a complete meal by adding some black beans for protein and double the ingredients for a more substantial serving. Hello, Mexican Avocado Salad!

Is this a good salad recipe for meal prep, you ask? YES! You can make this easy healthy salad ahead of time and add the avocado at the last moment. Guys, you will love how fresh, tasty and easy to make this Corn Tomato and Avocado Salad is!

If you tried this Corn, Tomato and Avocado Salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

5 from 1 vote

Print

Tomato, Corn and Avocado Salad

This Corn Tomato Avocado Salad is perfect for meal prep and makes for a light and summery side dish served with meat or fish! Double the portion and serve it as a vegan main dish or add some black beans for a Mexican Avocado Salad.

Course Salad, Side Dish

Cuisine American

Keyword avocado, easy, healthy, meal prep, paleo, salad, summer, vegan, vegetarian

Prep Time 45 minutes

Total Time 45 minutes

Servings 4

Calories 216 kcal

Ingredients

• 1 lb assorted cherry tomatoes 450 g, cut in half (or quartered if they're large)
• 1 ½ cups corn kernels fresh or canned
• ⅔ cup scallions chopped (white and green parts)
• 1 lime juiced
• 2 tbsp olive oil
• salt and pepper to taste
• 1 avocado cubed (cut it at the last moment)

Instructions

1. Combine tomatoes, corn and scallions in a salad bowl. Drizzle with lime juice and olive oil, season with salt and pepper to taste and toss to combine.

2. Set aside (in the fridge or at room temperature) for at least 30 minutes, to let the flavors develop.
3. Right before serving, add avocado cubes. Toss again and serve immediately.

Recipe Notes

Make sure you add the avocado at the last minute so it doesn't brown.

Nutrition Facts

Tomato, Corn and Avocado Salad

Amount Per Serving (1 /4th)

Calories 216 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 133mg6%

Potassium 621mg18%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 5g6%

Protein 3g6%

Vitamin A 820IU16%

Vitamin C 35mg42%

Calcium 30mg3%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.