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This colorful avocado corn tomato salad is my go-to for gatherings or quick lunches when I want something both creamy and zingy. The combination of ripe avocado with sweet corn and juicy tomatoes tastes like sunshine on a plate while the creamy cilantro-lime dressing brings it all together. It is satisfying but never heavy and pairs perfectly with so many meals.
There is a little nostalgia every time I make this salad. I first put it together for a summer picnic with friends and now it never lasts long at the table everyone comes back for seconds.
Ingredients
- Ripe avocados: because they give the salad its rich creamy texture choose avocados with a gentle give when squeezed lightly
- Corn kernels: bring sweetness and a slight crunch use fresh for best flavor but frozen or drained canned corn works well too
- Cherry tomatoes: deliver bright juicy bursts try to find the ripest ones for the sweetest flavor
- Red onion: for a sharp bite and little pop of color choose a firm onion and chop it very fine so it melds into the salad
- Fresh cilantro: brightens everything with its herbal note pick leaves that are vibrant green and avoid any wilting
- Sour cream or Greek yogurt: makes the dressing creamy and balances the tang opt for full-fat for the creamiest result
- Mayonnaise: gives extra body and richness to the dressing use high quality or your favorite brand
- Fresh lime juice and zest: add tangy flavor look for limes that are heavy for their size and have smooth skin
- Garlic: offers a pleasant spicy hit mince it as finely as possible to avoid biting into large pieces
- Salt and pepper: to bring out all the flavors taste and adjust as needed
Step-by-Step Instructions
- Make the Creamy Cilantro Lime Dressing:
- Whisk together the sour cream or Greek yogurt mayonnaise lime juice lime zest minced garlic salt and pepper in a small bowl until fully smooth and creamy. Taste for seasoning and add more lime or salt if you like a zingier dressing.
- Prep the Salad Base:
- Dice the avocados into bite-sized pieces then halve the cherry tomatoes. Chop the red onion very finely and roughly chop the fresh cilantro. Place all these vegetables and herbs in a large mixing bowl.
- Combine and Toss:
- Pour your creamy cilantro lime dressing over the prepared vegetables in the large mixing bowl. Gently toss everything together making sure to coat all pieces well but not mash the avocado.
- Season and Serve:
- Taste the salad and add extra salt pepper or a squeeze of lime if desired. Serve right away for the freshest flavor or chill in the fridge for up to an hour.
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Avocado is my favorite part here because it makes each bite luxurious and satisfying. Once my little one tried it she started asking for avocado in almost every salad. This recipe always reminds me of summer evenings when we all sat outside enjoying the fresh air and good food together.
Storage Tips
Leftovers should be kept in an airtight container in the refrigerator for up to one day. The lime juice in the dressing helps prevent the avocado from browning too quickly but for best texture and appearance it really is freshest the day it is made. If you need to prep in advance store the dressing and vegetables separately and combine right before serving.
Ingredient Substitutions
Greek yogurt can be swapped for sour cream if you want a lighter dressing. If cilantro is not your favorite try using fresh parsley instead for a mellow herbal note. Vegan versions are easy use your favorite plant-based mayo and unsweetened yogurt.
Serving Suggestions
Serve this salad next to anything grilled from chicken to tofu. If you are looking for a heartier bowl add some cooked black beans or a scoop of quinoa. I often use tortilla chips and eat it like a dip at casual gatherings which everyone loves.
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Cultural and Historical Context
This salad takes its flavor cues from Mexican and Southwestern cuisine where avocado corn cilantro and lime are common partners. Creamy dressings also echo the richness often found in Mexican street corn dishes. Its popularity in my house and with friends shows how these simple favorite flavors truly bring people together around the table.
Frequently Asked Questions About the Recipe
- → How do I keep avocados fresh in this salad?
Tossing avocado with lime juice helps to slow browning. Serve soon after preparing for the best texture and color.
- → Can I use frozen or canned corn?
Absolutely. Thaw frozen corn or drain and rinse canned corn before adding for convenience and great texture.
- → What protein can I add to make it heartier?
Mix in cooked black beans, grilled chicken, or quinoa. These additions create a more filling dish while complementing the flavors.
- → Is the dressing spicy?
No, the dressing is creamy and tangy. To add heat, mix in diced jalapeño or a pinch of chili flakes.
- → How long can I store this salad?
Keep chilled and covered for up to one day. For best freshness and avocado texture, enjoy within a few hours.
- → Can I prepare the dressing in advance?
Yes. Make the dressing and refrigerate separately for up to two days. Toss with fresh ingredients just before serving.