Avocado and Tomato Salad
Avocado tomato salad with creamy lime dressing combines ripe tomatoes, sweet corn, avocado, and cilantro in a light, tangy dressing. Ready in 20 minutes, it’s an easy summer side for grilled meats, seafood, or burgers.
Servings: 4 servings
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
Calories: 339 | Total Fat: 28g | Cholesterol: 1mg | Sodium: 180mg | Carbohydrates: 25g | Fiber: 9g | Sugar: 9g | Protein: 5g