Avocado Corn Tomato Salad with Honey Lemon Dressing
Avocado Corn Tomato Salad is a refreshing dish that’s perfect for those warm evenings when you crave something both healthy and delicious. Packed with the creamy goodness of avocado, the sweet crunch of fresh corn, the vibrant tang of cherry tomatoes, and a hint of sharpness from red onion, this salad is elevated by a zesty honey-lemon dressing that ties it all together.
Ingredients
- 2 avocados chopped into chunks
- 3 ears of corn
- 1 medium red onion finely chopped
- 1 lb/~450 g cherry tomatoes halved or quartered cherry tomatoes
- 2 tbsp finely chopped parsley or cilantro
Ingredients for the dressing:
- 1/3 cup / 80 ml olive oil extra virgin
- 2 tbsp freshly squeezed lemon juice you can substitute with lime juice
- 2 tbsp liquid honey you can add half a tablespoon more
- salt and pepper to taste
Instructions
- First, prepare the dressing. In a bowl, mix together olive oil, freshly squeezed lemon (or lime) juice, liquid honey, and salt and pepper. The dressing ingredients should blend well together. Dice a small red onion finely and submerge all the pieces in the dressing. Set the dressing with the onion aside for at least 15 minutes. The onion will soak up the flavor of the dressing, enhancing its aroma and adding depth to the entire salad. Additionally, immersing the onion in acid (dressing with the addition of lemon juice) will help soften its sharp taste, making it more tasty.
- Now, cook the corn. Start by removing the husks and silk from the corn cobs. If you want, you can also cut the cobs in half to make them easier to eat or if you have limited space in the pot. In a large pot, bring plenty of water to a boil. You can add some salt to the water. It's worth adding a spoonful of sugar to the boiling water to make the corn taste sweeter. Once the water starts boiling, gently drop the corn into the pot. Cook the corn for about 10 – 15 minutes. When the corn is ready, carefully remove it from the water. Holding the cob at the top, use a sharp knife to gently slice along the cob, getting close to the center of the cob but trying not to cut into the cob itself. You should be able to remove the kernels in long strips. Rotate the cob and continue until you’ve removed all the kernels. If some kernels are still attached, gently separate them using the knife or your hands.
- Cut the cherry tomatoes in half and transfer them to a bowl. Add the corn and diced avocado.
- Pour the dressing over the salad and sprinkle everything with finely chopped parsley or cilantro. Gently mix to ensure the ingredients combine well and the dressing coats every piece. That’s it. Enjoy!
Video
Notes
Nutrition per serving:
Calories: 471
Protein: 7,1g
Fat: 29,8g
Carbohydrates: 48,6g
Note: The nutritional values provided for this dish are approximate. When applicable, I suggest relying on your personal nutritional assessments.