Quick and Easy Avocado, Tomato, and Corn Salad
Today, I’m excited to share a recipe that’s both quick and simple to whip up: an avocado, tomato, and corn salad. This dish is refreshingly light and crisp, low in calories but high in flavor. It’s the perfect addition to your summer meal lineup, whether as a starter, a side, for a buffet, a picnic, or even packed in a lunch box. Beyond being incredibly tasty, this salad is all about convenience and health benefits!
Ingredients
Serves: 4
For the salad:
– Iceberg lettuce (or tender summer cabbage or Chinese cabbage) – 300g
– Avocado – 1 unit
– Shallot – 1 unit
– Cherry tomatoes – 250g
– Dill – 1 bunch
– Corn (300g net, 425g gross) – 1 can
For the dressing:
– Olive oil – 4 tbsp
– Apple cider vinegar (or sherry vinegar) – 2 tbsp
– Mustard – 2 tsp
– Coarse salt (or to taste) – 1 tsp
– Pepper – 1/4 tsp
Preparation
Total Time: 20 minutes
Preparation: 20 minutes
Cooking: None
1. Prepare the vegetables
Thinly slice the lettuce and place it in a large salad bowl.
Cut the avocado into quarters, remove the pit and skin, then chop into small pieces. Peel and finely chop the shallot. Halve the cherry tomatoes. Chop the dill. Add all these to the salad bowl along with the pre-drained corn.
2. Prepare the dressing
In a small bowl, whisk together all the dressing ingredients. Pour this over the salad and toss well to combine.
Serving
Serve immediately and enjoy the burst of fresh flavors!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.