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!

Corn Tomato Avocado Salad
Save Recipe


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


Grilled Corn and Tomatoes 

  1. Begin by heating the grill to medium-high heat. 
  2. Brush the corn and tomatoes with oil, and season with salt to taste.
  3. Individually wrap each corn on the cob in aluminum foil. 
  4. 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. 
  5. Place the corn and tomatoes on the grill. Close the cover.
  6. Grill tomatoes for 10 to 15 minutes, or until soft. 
  7. Grill corn for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. 
  8. Remove the kernels from the cob (*see notes below.) 
  9. Set corn kernels and tomatoes on paper towels to drain excess liquid and cool. 

Corn Tomato Avocado Salad

  1. Toss the arugula and lettuce (if using) together to combine. 
  2. Add in red onion, corn, tomatoes, and avocado cubes. Toss to combine. 
  3. Sprinkle with walnuts, and drizzle with dressing (see below). 
  4. Serve, and enjoy immediately! 

Honey Lime Dressing

  1. Place all ingredients in a high-speed blender, and process until smooth and creamy.
  2. Cover and refrigerate until serving time **see notes

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!


*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. 

© 2024 clean cuisine Recipe by: