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Summer dining is all about fresh produce. And because summer vegetables are at the peak of freshness, there’s not much required of the cook. Case in point? This fresh avocado-corn salad, with juicy, sweet kernels of fresh corn, ripe tomatoes, and creamy chunks of avocado, all dressed up with a citrus and herb vinaigrette. It’s the flavorful side dish of the season, and one that you’ll find an excuse to serve at every meal of the day.
Ingredients You’ll Need for Avocado-Corn Salad
Pick up the following ingredients to prepare this fresh avocado corn salad with herby citrus dressing:
Will Avocado Keep Its Color in a Salad?
Once an avocado is cut, the clock starts ticking. At first, avocados add a lovely green color to salads like this one, but with time and exposure to air, the color changes to an unappealing gray-brown.
Can You Eat Raw Corn in a Salad?
If corn isn’t in season, frozen kernels are your next best bet, as they were processed at the peak of freshness. The kernels thaw quickly at room temperature, so there’s no need to defrost before assembling the salad.
How to Serve Avocado-Corn Salad
This fresh salad is bursting with summer flavor. It’s the perfect alternative to pasta salad at your next potluck, but don’t sleep on serving it at other times of the day. For breakfast, spoon the salad over scrambled eggs or stuff it into a tortilla for a breakfast burrito. You can also pack it for lunch, adding leftover grilled chicken for a protein boost or spooning it over crisp lettuce leaves for a twist on a green salad.
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