Corn Tomato Avocado Salad – Whether you’re normally a fan of salads or not, this recipe is one you most definitely need to try! Loaded with grilled corn and cherry tomatoes, then combined with fresh veggies, fruit, and nuts, and finished off with a creamy Honey Lime Dressing, this salad has a little bit of everything!
Full of healthy fats and nutrients, this Corn Tomato Avocado Salad is one you can count on keeping you satisfied and full for hours! Ready to learn how to make it? Keep reading!
Corn Tomato Avocado Salad
I love salads not only for their fresh plant-based flavor, but for how easy and quick they are to throw together! Grab some lettuce and combine with your favorite fruits, veggies, nuts and seeds, and you’ve got a delicious, nutrient-dense meal! Of course you can always get creative and incorporate grilled or cooked veggies and well-sourced meats, but these are most definitely optional steps if you’re short on time, or simply want to keep it simple.
Like mentioned above, while the following steps are optional, here’s what we did that really set this salad apart in flavor!
The BEST Corn Tomato Avocado Salad
Do you have some spare time, and want to spend it on achieving the best possible flavor for your Corn Tomato Avocado Salad? Here are the steps we took to really make it stand out, with a few alternative options in case you’re low on time.
Don’t Skip the Grill
Cooking fresh corn on the cob and the cherry tomatoes on a grill will add that fresh, smokey, grilled flavor we all crave and love. While definitely requiring some more effort in time, if you have a few extra minutes to spare, its totally worth it!
Time Saver Tip: Short on time? Feel free to used canned corn instead of fresh, and either saute the corn and tomatoes on a cast iron skillet, or skip the heat all together, and place them straight on the salad! While you won’t get that exact freshly grilled flavor you would get from a real grill, your salad with still be bursting with fresh, plant-based flavor!
Don’t Skimp on the Homemade Dressing
We’ve all heard that dressing is “fattening” and unhealthy. Because of this, we’ve been trained to enjoy only a light drizzle of dressing, or may even feel pressured to skip it all together. Well, the truth is that Most store-bought (or restaurant) dressings are very unhealthy (although there are definitely exceptions). Because of this, we started making our dressings from home! This way, we choose the ingredients, and can enjoy them without limiting ourselves to just a tablespoon or two.
Time Saver Tip: While we encourage getting in the habit of making dressings at home, and always having them prepped and ready-to-go in the fridge, we totally get that life gets in the way sometimes. Luckily, there are many brands out there that offer decently healthy alternatives that we like to keep on hand for busy days.
Make this Salad Your Own
While the ingredients and measurements in this recipe pair together in the most delicious and satisfying way, there are time I like to switch it up, and try something different! After all, one of the best parts about a salad is that it’s nearly impossible to ruin! Feel free to get creative, and swap out ingredients and measurements in this recipe to really make it your own.
Honey Lime Dressing
For this recipe, we chose to make a Honey Lime Dressing, which we think is the perfect compliment for this Corn Tomato Avocado Salad! Filled with healthy fats and the perfect mixtures of spice, this dressing brings out the flavor of the dish, without the empty calories!
Unlike typical creamy salad dressings, my Honey Lime Dressing is dairy free and gets its creaminess from “superfood” hemp seeds. The dressing takes less than 5-minutes to make and always goes over well with everyone, even our not-so-into-clean-eating guests. We promise, everyone will love this recipe!
How to Serve this Corn Tomato Avocado Salad
Serve this Corn Tomato Avocado Salad on it’s own as an entire meal, or split into smaller servings as appetizers, or side dishes! Here are our favorite recipes to pair alongside this salad:
Twice Baked Potatoes Recipe: This Twice Baked Potatoes Recipe is not only creamy, savory, and delicious, but they’re healthy too!
Sweet Potato Soup: If you love a nice homespun bowl of soup that is just as easy as it is delicious, this Sweet Potato Soup is for you!
Crab Cake Recipe with Old Bay: This Crab Cake Recipe with Old Bay is the BEST Crab Cake recipe ever and it’s healthy. Crab cakes are gluten and dairy free, no refined oils.
Ready for the full recipe? Let’s get into it!
Kitchen Favorites
Corn Tomato Avocado Salad
Full of healthy fats and nutrients, this Corn Tomato Avocado Salad is one you can count on keeping you satisfied and full for hours!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Grill
- Cuisine: American
- Diet: Gluten Free
Ingredients
Corn Tomato Avocado Salad
- 4 ears corn
- 1 pint cherry tomatoes
- 3 cups arugula
- 2 cups butter lettuce, or sub for arugula
- 1/2 avocado, cubed
- 1/4 red onion, finely chopped
- 1/2 cup walnuts, finely chopped
- Cold-pressed extra virgin olive oil, for brushing corn and tomatoes
- Salt, to taste
Honey Lime Dressing
- 1/4 cup chopped cilantro
- 1/4 cup cold-pressed extra virgin olive oil
- 3 tablespoons hemp seeds
- 1/4 cup fresh lime juice
- 2 cloves chopped garlic
- 1 teaspoon dijon mustard
- 2 teaspoons raw honey
- 3 pitted dates
- 3 tablespoons water
- Unrefined sea salt, to taste
Instructions
Grilled Corn and Tomatoes
- Begin by heating the grill to medium-high heat.
- Brush the corn and tomatoes with oil, and season with salt to taste.
- Individually wrap each corn on the cob in aluminum foil.
- Place tomatoes in the center of an 18×12 sheet of foil. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes.
- Place the corn and tomatoes on the grill. Close the cover.
- Grill tomatoes for 10 to 15 minutes, or until soft.
- Grill corn for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
- Remove the kernels from the cob (*see notes below.)
- Set corn kernels and tomatoes on paper towels to drain excess liquid and cool.
Corn Tomato Avocado Salad
- Toss the arugula and lettuce (if using) together to combine.
- Add in red onion, corn, tomatoes, and avocado cubes. Toss to combine.
- Sprinkle with walnuts, and drizzle with dressing (see below).
- Serve, and enjoy immediately!
Honey Lime Dressing
- Place all ingredients in a high-speed blender, and process until smooth and creamy.
- Cover and refrigerate until serving time **see notes
Notes
*How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp pairing knife, releasing kernels without cutting into cob.
**The Honey Lime Dressing can be made in advance and stored in a covered container in the refrigerator for 2 to 3 days.
Keywords: Corn Tomato Avocado Salad
Elissa says
This is a great dressing, I make it often and love it. However, in Australia we can’t buy hemp seeds for food (they are sold in health food shops if you agree to use it “externally”, eg in skin cream), so I have replaced them with seeds and nuts such as flax seeds and macadamias, and reduced or left out the honey.
Ivy Larson says
thank you so much for sharing Elissa! I’m thrilled to know you like the dressing too =)