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close up of corn tomato avocado salad
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5 from 1 vote

Corn Tomato Avocado Salad

Summer in a bowl!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 155kcal
Author: Sula


  • 2-3 medium corn on the cob enough to make at least 1-1½ cup of kernels
  • 1 medium avocado
  • 3 mini cucumbers
  • 1 cup cherry or grape tomatoes
  • 2 TB diced red onion
  • 2 tsp extra virgin olive oil
  • 2 TB fresh lemon juice from 1 medium lemon
  • ¼ tsp kosher salt
  • fresh black pepper to taste


  • Steam the corn by placing in a covered microwave-safe container with ¼ cup of water and microwave for 3 minutes. Let sit covered for 1-2 minutes, then uncover and remove the corn. Allow the corn to cool slightly, then cut the kernels from the cob.
  • Halve the tomatoes and dice the cucumbers and avocado into ½-inch pieces.
  • Mix all ingredients in a bowl and serve immediately.


Calories: 155kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 699mg | Fiber: 6g | Sugar: 6g | Vitamin A: 588IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.