Recipe Snapshot
- Dish: Avocado, tomato, corn, and sweet onion salad with lime dressing
- Flavor Profile: Creamy avocado balanced by sweet corn, juicy tomatoes, and bright lime
- Key Ingredient: A small amount of mayonnaise gives the citrus dressing a lightly creamy texture
- Method: Fresh vegetables are tossed in a lime dressing, with avocado folded in just before serving
- Servings: 4
- Total Time: 20 minutes
- Effort Level: Very Easy
A Fresh Avocado and Tomato Salad for Summer Meals
This avocado tomato salad combines sweet corn, ripe tomatoes, creamy avocado, and thinly sliced sweet onion in a lime dressing that’s light enough to let the fresh ingredients stand out. A small amount of mayonnaise gives the dressing body and helps it cling to the vegetables without making the salad feel heavy.
This salad is a favorite summer side because it pairs naturally with grilled chicken, steak, seafood, and other simple warm-weather meals. Adding the avocado just before serving keeps the pieces intact and preserves the contrast between the creamy avocado, juicy tomatoes, and crisp corn.
Key Ingredients and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Avocados: Hass avocados are our preference for their creamy texture and rich flavor. Choose fruit that yields slightly to gentle pressure and add it to the salad last to help the pieces hold their shape when tossed with the dressing.
- Tomatoes: Beefsteak tomatoes are our preference because their firm flesh holds up well when tossed with dressing. Campari tomatoes are another good choice.
- Corn: Fresh corn adds the best flavor and texture, but thawed frozen corn works well too. Pat it dry before adding to the salad.
- Sweet Onion: Mild sweet onions like Vidalia or Maui add sharpness without overpowering the other ingredients. If your onion tastes particularly strong, soak the slices briefly in cold water before using.
- Cilantro: Cilantro complements the lime dressing particularly well, but chives or flat-leaf parsley can be substituted for a milder flavor.
- Lime: Fresh lime juice gives the dressing its bright flavor. Lemon juice can be substituted for a slightly different citrus profile.
A Quick Look at Preparation
How to Make Avocado Tomato Salad with Creamy Lime Dressing
This salad comes together quickly, but adding the ingredients in the right order helps preserve both texture and presentation.
Start by whisking the dressing directly in a large mixing bowl so the olive oil, lime juice, and mayonnaise emulsify fully before the vegetables are added. Toss the tomatoes, corn, onion, and cilantro with the dressing first so they absorb the seasoning evenly.
Add the avocado last and fold it in gently to keep the pieces intact. Taste and adjust the seasoning before serving, then finish with crushed red pepper and lime wedges if desired.
Tested Tips
- Let the tomatoes sit with the dressing for a few minutes before adding the avocado. This gives the salad better overall flavor without softening the avocado.
- If your tomatoes are especially juicy, remove some of the seeds before cutting them into chunks to keep the dressing from becoming watery.
- Slice the onion as thinly as possible so it blends evenly into the salad instead of overpowering individual bites.
- Pat thawed frozen corn dry before adding it to the bowl so excess moisture doesn’t dilute the dressing.
- Add the avocado just before serving and fold it in gently to help the pieces keep their shape.
More Ways to Use Fresh Avocados
Here are a few more recipes that make the most of fresh avocados in different ways. Beef Taco Salad with Avocado Dressing combines seasoned beef, crisp vegetables, and a tangy avocado-lime dressing; Shrimp Cocktail Salad pairs tender shrimp, avocado, fresh greens, and cocktail sauce-inspired dressing in a light entrée salad; and Shrimp Rolls with Avocado Mayo feature lime-marinated shrimp and avocado-cilantro mayo in a quick, seafood-roll-inspired meal.
Avocado and Tomato Salad
Ingredients
- 1 lb ripe beefsteak tomatoes, cored and cut into chunks
- 1 cup fresh corn kernels, (or frozen and defrosted)
- 1/2 sweet onion, thinly sliced
- 1/4 cup chopped fresh cilantro, (or chives and/or flat-leaf parsley )
- 2 Hass avocados, cut into chunks (see notes)
- Salt and pepper
- Pinch crushed red pepper flakes, optional
For the dressing:
- 3 tablespoons olive oil
- 2 teaspoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- 1 small clove garlic, minced
- 1 teaspoon sugar
Instructions
- Prepare the dressing by whisking the olive oil, mayonnaise, lime juice, garlic, and sugar together in the bottom of a large mixing bowl.
- Add the tomatoes, corn, onion, and cilantro and toss to coat them with dressing, being careful not to break up the tomatoes. Season to taste with salt and pepper, then add the avocados and gently toss to combine (see notes).
- Taste again and adjust the seasoning if needed, then arrange the salad on a serving platter or individual plates.
- Sprinkle with a bit of crushed red pepper if desired, garnish with lime wedges, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last week with Campari tomatoes. It was delicious. I think I’ll double the dressing recipe and try it on regular salads too.
I’m glad to hear you enjoyed the salad Bruce. Thanks for taking the time to let us know.
Great recipe especially for this time of the year!!