Avocado Corn Tomato Cilantro-Lime (Print-Friendly Version)
Avocado, corn, and tomato blend with creamy cilantro-lime for a vibrant, refreshing side or light meal.
# Ingredients:
→ Salad
01 -
2 ripe avocados, diced
02 -
360 ml corn kernels (fresh, canned, or thawed from frozen)
03 -
170 g cherry tomatoes, halved
04 -
40 g red onion, finely chopped
05 -
15 g fresh cilantro, chopped
→ Creamy Cilantro-Lime Dressing
06 -
60 g sour cream or Greek yogurt
07 -
30 g mayonnaise
08 -
30 ml fresh lime juice
09 -
1 teaspoon lime zest
10 -
1 garlic clove, minced
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Whisk together the sour cream or Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, salt, and pepper in a small bowl until smooth and creamy.
02 -
In a large mixing bowl, add the diced avocados, corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro.
03 -
Pour the creamy cilantro-lime dressing over the salad ingredients and gently toss until all components are evenly coated.
04 -
Adjust seasoning with additional salt and pepper if required. Serve immediately, or refrigerate for up to 1 hour before serving for a chilled salad.
# Notes & Tips:
01 -
Use grilled or roasted corn for a smoky depth of flavor.
02 -
For a plant-based adaptation, substitute dairy products and mayonnaise with vegan alternatives.
03 -
Incorporate black beans or cooked quinoa for added protein and fiber.
04 -
Best consumed fresh, as avocado may brown when stored for extended periods.