Fresh, crunchy, creamy, and colorful—this salad combines avocado, sweet corn, juicy tomatoes, cucumber, red onion, and fresh herbs with a zesty homemade dressing.

Ingredients — 4 servings

Salad

2 large ripe avocados, diced
1½ cups sweet corn, cooked and cooled
1½ cups cherry tomatoes, halved
1 large cucumber, sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro or parsley, chopped
1 small jalapeño, finely chopped — optional
2 tbsp green onions, sliced
¼ tsp salt
¼ tsp black pepper

Dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, minced
½ tsp chili flakes
½ tsp ground cumin
¼ tsp salt
¼ tsp black pepper

Instructions

Prepare the vegetables: Halve the tomatoes, slice the cucumber and red onion, and dice the avocado into bite-sized pieces.
Prepare the corn: If using fresh corn, boil or grill it until tender, then allow it to cool. Canned corn should be drained and rinsed well.
Make the dressing: Whisk olive oil, lime juice, lemon juice, honey, garlic, chili flakes, cumin, salt, and pepper until well combined.
Combine: Add corn, tomatoes, cucumber, red onion, cilantro, jalapeño, and green onions to a large bowl.
Add avocado: Gently fold in the diced avocado so it doesn’t become mashed.
Dress the salad: Pour the dressing over everything and gently toss until evenly coated.
Rest briefly: Let the salad sit for 5–10 minutes before serving so the flavors blend.
Serve: Garnish with extra cilantro, chili flakes, or a squeeze of fresh lime.

🌽 Optional Additions

For an even heartier bowl, add:

½ cup black beans
½ cup feta cheese
Grilled chicken
Grilled shrimp
Toasted pumpkin seeds
Crumbled tortilla chips

Nutrition Information

Approximate per serving, based on 4 servings and including the dressing:

Nutrient	Amount
Calories	~330 kcal
Protein	~5 g
Carbohydrates	~25 g
Fat	~25 g
Fiber	~8 g
Sugar	~8 g
Sodium	~300 mg

Nutrition varies depending on avocado size, corn, dressing quantities, and optional additions.

Allergens & Dietary Information

Naturally gluten-free
Vegetarian
Vegan if honey is replaced with maple syrup
Dairy-free as written
Nut-free as written
Contains no major tree nuts or peanuts

❓ Avocado Corn Salad Q&A

Can I make this ahead of time?

Yes, but for the best texture, prepare everything except the avocado ahead of time. Add the avocado and dressing shortly before serving.

How do I stop the avocado from turning brown?

Toss the avocado gently with a little lime juice immediately after cutting it. Keep the salad refrigerated in an airtight container.

Can I use frozen corn?

Absolutely. Thaw it completely and drain excess water before adding it.

Can I use canned corn?

Yes. Drain and rinse it well. For extra flavor, briefly sauté the corn in a dry skillet until lightly browned.

Can I grill the corn?

Yes! Grilled corn adds a delicious smoky flavor. Grill until lightly charred, cool, then cut the kernels from the cob.

What can I use instead of cilantro?

Use fresh parsley, basil, or mint. Parsley is the mildest substitute.

Can I make it spicy?

Yes. Add fresh jalapeño, serrano pepper, cayenne, or extra chili flakes.

Can I add protein?

Definitely. Grilled chicken, shrimp, tuna, chickpeas, or black beans work especially well.

How long does it last in the refrigerator?

For the best quality, eat it within 1 day because the avocado will gradually soften and brown. If storing longer, keep the avocado separate and add it just before serving.

Can I make the dressing without honey?

Yes. Use maple syrup for a vegan version, or simply omit the sweetener for a more tangy dressing.

Why does my salad become watery?

Tomatoes and cucumbers release water as they sit. For a less watery salad, remove excess seeds from the cucumber and tomatoes and add the dressing just before serving.