A fresh, colorful salad packed with creamy avocado, sweet corn, juicy tomatoes, and a zesty herb dressing.

Ingredients (Serves 4)

Salad

• 2 ripe avocados, diced
• 1½ cups corn kernels
  • fresh grilled corn preferred, or frozen/thawed
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• ½ small red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp parsley, chopped
• 1 small jalapeño, finely chopped (optional)

Dressing

• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp red wine vinegar
• 1 garlic clove, minced
• ½ tsp chili flakes
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp honey or maple syrup (optional)

Instructions

1. Prepare the Corn

• If using fresh corn:
  • Grill or pan-roast until lightly charred.
  • Let cool and cut kernels from cob.
• If using frozen corn:
  • Thaw and pat dry.

2. Chop the Vegetables

• Dice avocados into bite-sized chunks.
• Slice cucumber and onion.
• Halve tomatoes.

3. Make the Dressing

In a small bowl whisk together:

• olive oil
• lime juice
• vinegar
• garlic
• chili flakes
• salt
• pepper
• honey/maple syrup

4. Assemble

In a large bowl combine:

• corn
• avocado
• cucumber
• tomatoes
• onion
• herbs

Pour dressing over salad and gently toss.

5. Serve

• Serve immediately for best avocado texture.
• Chill 15 minutes for extra flavor.

Nutrition Information (Approx. Per Serving)

Nut Information / Allergy Info

Contains Nuts?

• This recipe contains NO nuts by default.

Common Allergens Present

• None of the major allergens are required ingredients.
• Optional honey is not suitable for strict vegans.

Cross-Contamination Notes

Be careful if using:

• store-bought dressings
• pre-roasted corn
• packaged spice mixes

Some may be processed in facilities handling:

• tree nuts
• peanuts
• sesame

Always check labels if allergies are severe.

Optional Add-Ins

Protein Options

• grilled chicken
• shrimp
• black beans
• chickpeas
• feta cheese

Crunch Options

(Add only if no nut allergies)

• toasted almonds
• pumpkin seeds
• sunflower seeds

Storage Tips

• Best eaten fresh.
• Store up to 1 day in airtight container.
• To reduce avocado browning:
  • add extra lime juice
  • press plastic wrap directly on salad surface

Q & A

Q: Can I make it ahead?

Yes. Prepare everything except avocado and dressing. Add them just before serving.

Q: Can I use canned corn?

Yes. Drain well and lightly roast in a skillet for better flavor.

Q: How do I keep avocado from turning brown?

Use extra lime juice and keep refrigerated in an airtight container.

Q: Is this salad vegan?

Yes, if you skip honey or use maple syrup.

Q: Is it keto-friendly?

Moderately. Corn adds carbs, so reduce corn for a lower-carb version.

Q: What pairs well with this salad?

• grilled fish
• tacos
• barbecue dishes
• rice bowls
• tortilla chips

Q: Can kids eat it?

Yes. Omit jalapeño and chili flakes for a milder version.

Q: Can I add nuts?

Yes, toasted pecans or almonds work well if no allergies are present.

Q: Is this gluten-free?

Yes, naturally gluten-free.

Q: How spicy is it?

Mild to medium depending on jalapeño and chili flakes. Adjust to taste.