top of page
  • Writer's pictureDairy Keen

Corn, Tomato, and Avocado Salad

Fall means fresh corn, zucchini, and tomatoes! This salad is my new favorite. Hope you love it too. I say it serves two but I can eat it all by myself.

Corn, Tomato, and Avocado Salad

Serves Two

3 Tablespoon olive oil 3 Tablespoon fresh lemon or lime juice 1 Tablespoon mayonnaise ½ teaspoon salt ¼ teaspoon pepper 1 cup of raw corn, cut from 1 ear of corn 1 medium avocado, diced 1 cup peeled and diced cucumber 1 cup halved cherry tomatoes or diced tomatoes 1 cup diced zucchini or yellow squash 2 Tablespoons diced red onion

In a medium serving bowl whisk together the olive oil, citrus juice, and mayo, salt, and pepper. Add the salad ingredients and toss to cover them with the dressing.

Serve immediately.

I also like to add shredded parmesan cheese and serve over some romaine lettuce.

*Gluten Free as is.


Recent Posts

See All

My niece, Nancy MaWhinney, made these awesome cookie bars for a family dinner. Everyone loved them and the plus for me was that they were gluten free. Monster No-Flour Cookie Bars 2/3 Cup packed brow

I have always loved Brussel Sprouts but never really thought of them as a salad. This was a fun recipe that was different and yet so yummy. Pomegranates are almost gone for the season, so hurry and

My friend posted this on his Facebook page. It looked so awesome I asked for the recipe. This will be perfect for Memorial Weekend. Thanks Smoked Salsa 1-pound fresh Roma tomatoes ¼ of a red onion

bottom of page