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Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette

Fresh Corn, Tomato, and Avocado Salad with Chili Lime Vinaigrette

10 mins prepServes 4

Celebrate all of the fresh flavors of summer including fresh corn, tomato, and avocado with this colorful Tex Mex-inspired salad. Tangy chili-lime vinaigrette brings it all together. To adjust the servings in this recipe, click on the number next to servings.

4 servings

What you need

extra-virgin olive oil

4 tbsp extra-virgin olive oil

fresh corn kernels

1 fresh corn kernels

cherry tomato

8 oz cherry tomato

avocado

baby arugula

1 baby arugula, (optional)

white wine vinegar

2 tbsp white wine vinegar

fresh herbs

1 tbsp fresh herbs, (like cilantro, basil, or chives)

onion flakes

1 tbsp onion flakes, (any type of onion will work)

lime juice

2 tsp lime juice

sugar

½ tsp sugar

salt

½ tsp salt

chili powder

¼ tsp chili powder, (not cayenne)

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Instructions


0 Heat a skillet with 1 Tablespoon olive oil over medium-high heat. When the oil begins to shimmer, add corn and let it cook without stirring until lightly charred and golden brown, 5 to 6 minutes. Season with some salt. Stir gently for 2 to 3 more minutes until corn is tender.
1 Transfer corn to a serving plate. Add tomatoes and avocados. 
2 Whisk together all ingredients for the vinaigrette. Drizzle over vegetables and stir gently to coat. 
3 Serve vegetables over baby arugula or baby spinach.

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