Avocado Tomato & Corn Salad
Avocado Tomato & Corn Salad
This quick throw it together salad is so easy to toss together for any BBQ, picnic, or gathering. It makes the perfect side and is a guaranteed favorite everyone will love. Not only is this salad delicious but also full of many colors, making it not only appealing to your pallet but to the eye as well. The avocados and herbs let off a vibrant green while the corn glows yellow, tomatoes pop red, and red onion gives a touch of purple. As a bonus, each of these colors carries its own profile of vitamins and nutrients to nourish every cell in your body, so let’s eat the rainbow.
I used Primal Kitchen Cilantro Lime Marinate for this recipe but if you are making this recipe last minute and need to DIY the dressing, I have some guidelines below for a simple DIY version. As much as I could ramble on about how delicious this salad is, we all just want to jump right to the recipe when searching… especially if this is a last-minute meal so let’s get right to how to make this delicious and colorful Avocado Tomato & Corn Salad. The serving size is portioned as if it is a side & addition to your meal. You can double the ingredients per additional 5 people you are expecting.
You will need (serves 5-6)
3 cobs of corn
24 ounces of cherry tomatoes
3 ripe avocados
1/2 red onion
1/3 cup fresh cilantro
1/2 tsp celtic sea salt (+ more to taste)
1/2 tsp paprika
black pepper to taste
4-5 tbsp Primal Kitchen Cilantro Lime Dressing or simple DIY dressing (see below)
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If you don’t have access to Primal Kitchen Cilantro Lime Dressing for a last-minute meal you can use the following for a simple dressing: Combine: 1/4 cup avocado oil + juice & zest of 2 limes + salt & pepper to taste. This will take away the “creamy factor” you get from the Primal Kitchen blend but is a lighter version that still tastes so delicious! If you prefer primal kitchen you can use code Nutritonbysam for 10% off their website. You can also find them in ShopRite, target, whole foods, thrive market, or check out their locator here.
Boil water w/ a pinch or two of sea salt to prepare corn. Once you hit a boil, add corn on the cobb into the water & boil for 5-6 minutes until tender.
Meanwhile, start chopping/dicing your other ingredients:
Slice cherry tomatoes, I like to slice each tomato twice but you can slice once to save time + have thicker tomato pieces.
Chop avocados into thick pieces.
Dice red onion into small pieces.
Once the corn is done, remove from water to slightly cool & then take a knife and start to cup off the corn from the cobb.
You can speed cool by running the cobbs under cold water, again if you are in a rush.
Toss everything together with salt, paprika, pepper, and dressing/marinate.
Cover and store in the fridge until ready to eat.
I suggest if making a couple of hours in advance to hold off from adding the avocados until before serving to prevent browning. The acidity in the dressing should prevent browning but I also can not guarantee, so keeping those avocados out of the recipe and mixing them at the last minute can be a better option when making in advance.
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