SEEMA Cooks: Summer Corn, Avocado, and Tomato Salad

corn
Image credits: Janki Patel

I am a registered dietitian and nutritionist. My passion is to help people transform the way they eat, make peace with food, and live their best lives.

I use a culturally relevant, patient-centered approach to self-care, with a goal of helping people find a true balance that works for you. Work with me to discover the most sustainable plan for YOU!

Summer corn, avocado, and tomato salad is a fresh and light side dish that screams summer!

I love a big ol’ salad. In fact, I probably eat them daily during summer. They’re my favorite kind of recipes to share during the summer months because they use seasonal vegetables to highlight their amazing flavors. The end result is always a combination of sweet, zesty, creamy and crunchy goodness. This salad is one you’ll want to add to an upcoming menu whether it be for a weekend meal prep, a side dish, a potluck or summer grill-out. In other words, it is a must try! The salad ingredients are tossed in a dressing that’s quick to make.

As always, like with all my recipes, there are so many ways to easily change and customize this recipe. I recommend pairing this salad with a simple grilled veggie burger to make it a complete and balanced meal. You can also add cooked quinoa into the salad to make it a wholesome meal.

The recipe

INGREDIENTS:

  • 1 cup corn, fresh or frozen (roasted or boiled)
  • 1-2 avocados, cut into 1/2-inch cubes
  • ½ cup cherry or grape tomatoes, halved
  • ⅓ cup red onion, diced
  • 1/4 cup cilantro, roughly chopped

Dressing:

  • 2 tablespoons olive oil
  • ½ tablespoon fresh lime juice
  • ½ tbsp garlic, minced
  • ¼ tsp salt
  • ¼ tsp pepper
corn
Image credits: Janki Patel

METHOD:

  1. Bring a pot of water to a boil. Add corn and cook for about 5 minutes. Set aside to cool. If roasting the corn, pan roast fresh corn ears in a cast iron over medium heat for 3-5 minutes.
  2. Cut the cherry tomatoes in half.
  3. Dice the red onions.
  4. Once the corn has cooled, cut it off the cob.
  5. Dice the avocado and squeeze lime juice on top to prevent browning. Add tomatoes, corn and avocado to a large bowl.
  6. Roughly chop the cilantro and add to the bowl.
  7. To make dressing, whisk all ingredients together until combined. Pour dressing over salad and toss until mixed.

For more details, visit Janki Patel on Instagram @balancedbitesrd

For more great recipes with corn on SEEMA, you should definitely try out Masala Corn Toasties