Summer Corn and Tomato Avocado Salad
This salad combines fresh, seasonal ingredients like sweet corn, heirloom tomatoes, and creamy ripe avocados. It features minimal cooking, relying on assembly and gentle mixing to highlight the vibrant textures and flavors, resulting in a colorful, juicy dish with a variety of contrasting textures.
Equipment
- Kitchen knife
- Cutting board
- Mixing bowl
- Grill or grill pan
- Tongs
Ingredients
- 3 ear fresh corn on the cob husks removed
- 2 cups heirloom cherry tomatoes halved
- 2 ripe avocados deseeded and diced
- 1 tablespoon olive oil for drizzling
- 1 lime fresh lime juice about 2 tablespoons
- 0.5 teaspoon salt to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
- Preheat a grill or grill pan over medium-high heat. Place the corn cobs on the grill, turning occasionally, until lightly charred and cooked through, about 7-10 minutes. Let cool slightly, then cut the kernels off the cob with a sharp knife.
- Add the halved cherry tomatoes to a large mixing bowl. Drizzle with a little olive oil and squeeze in the lime juice. Toss gently to coat the tomatoes evenly.
- Fold in the diced avocados carefully, ensuring they stay intact while mixing to distribute their creamy texture throughout the salad.
- Add the freshly grilled and sliced corn kernels to the mixture. Gently stir everything together until well combined, allowing the flavors to mingle.
- Sprinkle in salt and black pepper, then give the salad a final gentle toss. Taste and adjust the seasoning if needed.
- Serve the salad immediately, garnished with an extra squeeze of lime or fresh herbs if desired. Enjoy the vibrant, colorful textures and fresh flavors.
