Summer Tomato Corn Salad
Looking for a juicy, vibrant salad that tastes like sunshine? This recipe is perfect to bring to a BBQ or to add a fiber-rich side to your next dinner.
Packed with fiber from the corn, tomatoes, and avocado, this salad supports gut motility and is loaded with antioxidants. It's naturally gluten-free and dairy-free (skip the optional feta) — a nourishing, crowd-pleasing dish for summer gatherings.
4–6
15–20 minutes
Ingredients
- •2 cups cherry tomatoes, halved (or heirlooms, chopped)
- •2 ears fresh corn, kernels sliced off (raw or lightly charred)
- •1 ripe avocado, diced
- •¼ cup green onion, thinly sliced
- •Juice of 1–2 limes, to taste
- •2–3 tbsp olive oil
- •¼ cup fresh chopped herbs (cilantro, basil, mint, or a mix)
- •Sea salt & freshly ground black pepper, to taste
- •¼ cup crumbled feta cheese (optional)
Instructions
- 1
In a large bowl, combine halved tomatoes, corn kernels, green onion, and avocado.
- 2
Drizzle with lime juice and olive oil. Gently toss to coat, being careful not to mash the avocado.
- 3
Stir in fresh herbs and season with salt and pepper.
- 4
If using, sprinkle feta on top just before serving.
- 5
Serve immediately, or chill for 15 minutes to let the flavors meld.
Tips
- •For extra depth, grill the corn until slightly charred before cutting off the kernels.
- •Add a pinch of chili flakes or sliced jalapeño for heat.
- •Leftovers are great scooped onto greens or wrapped in tortillas.