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Corn Tomato Avocado Salsa Salad Recipe

July 30, 2018 by Jeanette 23 Comments

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Corn Tomato Avocado Salsa Salad Recipe - serve as a dip, salsa on top of grilled chicken or fish, or as a salad
Corn Tomato Avocado Salsa Salad Recipe - serve as a dip, salsa on top of grilled chicken or fish, or as a salad

This Corn Tomato Avocado Salsa Salad is perfect for warm weather entertaining. Serve it as a dip for an appetizer, salsa on top of grilled chicken or fish, or as a salad. Casual summer dinners, barbecues and get togethers call for easy recipes that can be thrown together quickly with fresh in-season ingredients. I love warmer weather when casual dinners and gatherings just seem more apropos. Dinners are often made on the grill, and fresh, simple salads like today’s Corn Avocado Tomato Salad are served alongside.

Corn Tomato Avocado Salsa Salad - serve as a dip, salsa on top of grilled chicken or fish, or as a salad
Today’s recipe is a versatile one that can be served as a dip, salsa or salad. You might not think of this as a traditional salsa, which we typically think of as tomato-based. These days, salsas seem to be include just about any fruit or vegetable including corn, beans, mango, avocado, pineapple, cucumbers, and zucchini.

I first made this Corn Tomato Avocado Salsa Salad for Father’s Day a few years ago and intended to serve it on top of some grilled chicken, but ended up serving it as a salad instead. Of course, some people opted to eat it on top of their chicken too. Since then, I’ve made this as a dip for a fun party appetizer too.

Corn Tomato Avocado Salsa Salad - serve as a dip, salsa on top of grilled chicken or fish, or as a salad

This salad is full of fresh summer flavors and would be great if you have some fresh basil to toss in. Serve it as a dip, on top of grilled fish and chicken, in tacos, or as a salad like I did. It makes a great afternoon, poolside snack too!

Watch this video to see how easy this recipe is to make:

5 from 3 votes
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Corn Tomato Avocado Salsa Salad

Serve as a dip, salsa on top of grilled chicken or fish, or as a salad

Course Appetizer, Salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8
Calories 132 kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 cups corn kernels
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 1 red bell pepper finely chopped
  • 1 avocado chopped
  • 1 scallion minced
  • 1/4 cup cilantro or basil leaves minced
  • 1/2 jalapeno pepper seeded, minced
  • 2 limes, juiced
  • drizzle extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • sea salt to taste
  • fresh ground black pepper to taste

Instructions

  1. Heat oil in a large skillet. Add corn and garlic and saute until corn has a few brown spots. Transfer to a bowl and toss with remaining ingredients. Serve. 

Nutrition Facts
Corn Tomato Avocado Salsa Salad
Amount Per Serving
Calories 132 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 157mg7%
Potassium 324mg9%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 675IU14%
Vitamin C 33.7mg41%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Clean Eating, csa, dairy-free, dips and sauces, farmer's market, gluten-free, salads, side dishes, snacks, vegan, vegetables, vegetarian Tagged With: avocado, cilantro, corn, dip, lime, salsa, summer, tomato

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Comments

  1. Christine from Cook the Story says

    June 18, 2014 at 9:53 am

    The colors in this salad are so vibrant and gorgeous!

    Reply
  2. Jeanette | Jeanette's Healthy Living says

    June 18, 2014 at 11:08 pm

    Thanks Christine – loving easy salads this summer!

    Reply
  3. EA-The Spicy RD says

    June 19, 2014 at 12:42 am

    So many delicious flavors in this salsa/salad! We fired up the grill for Fathers Day + a joint Birthday celebration for my husband, including two of his favorites-corn and grilled lobster tails 🙂 Definitely will be making this over the summer!

    Reply
  4. Joanne says

    June 19, 2014 at 7:36 am

    Maybe the difference comes in how you eat it? Salad with a fork and salsa scooped up with tortilla chips. I could see myself eating this both ways…or just by pouring the whole bowl into my mouth. Bet it tastes like summer!

    Reply
  5. Beth says

    June 24, 2014 at 5:24 pm

    What a perfect summer side dish!

    Reply
    • Jeanette says

      June 30, 2014 at 8:36 am

      Thanks Beth!

      Reply
  6. Shaina says

    June 25, 2014 at 9:20 pm

    I would definitely eat this as salad or a salsa. Gorgeous!

    Reply
  7. Karen @ The Food Charlatan says

    June 26, 2014 at 8:07 pm

    I love corn salads Jeanette!! And cilantro mmm. Hand me a huge bag of chip please 🙂

    Reply
    • Jeanette says

      June 30, 2014 at 8:34 am

      Me too Karen – corn makes the perfect summer salad!

      Reply
  8. Karen says

    December 5, 2014 at 9:15 pm

    This was outstanding,by itself AND as a salsa style dip! I will be making some for our church get together this week! Thank you for sharing! I wasn’t able to put the stars in there, so FIVE stars!

    Reply
  9. Ellen Twistol says

    March 23, 2015 at 9:11 am

    Wow that corn avocado salad looks amazing, what a great idea. It sounds like a perfect summer salsa to have with company on a hot summers day enjoying it outside on the deck. Im definitely going to give this a try!

    Reply
    • Jeanette says

      March 23, 2015 at 10:03 pm

      Thanks Ellen – I hope you enjoy this!

      Reply
  10. G-wrobes says

    April 27, 2015 at 7:59 pm

    Not to be nitpicky, but I think you meant shallots and not scallions?

    Reply
    • Jeanette says

      April 27, 2015 at 10:21 pm

      I actually used scallions, but shallots would be great too. Thanks for the suggestion.

      Reply
  11. Laura says

    May 22, 2015 at 5:32 pm

    Do u cool the corn first and serve salad cold?

    Reply
    • Jeanette says

      May 23, 2015 at 8:53 pm

      You don’t have to cool the corn first. You can serve this room temperature or cold, either way is good.

      Reply
  12. Brady says

    June 25, 2015 at 11:54 am

    I assume leftovers can’t be saved, the avocado will spoil correct? Thanks.

    Reply
    • Jeanette says

      July 3, 2015 at 4:57 pm

      Avocado turns brown quickly, so if you make a batch of this, I would add just enough avocado to the portion you’re serving (you can always save half an avocado uncut in the fridge for the next day)

      Reply
  13. Melissa B says

    September 9, 2015 at 4:45 pm

    Help! The recipe doesn’t show up anymore and I want to make it!

    Reply
    • Jeanette says

      September 9, 2015 at 6:33 pm

      The recipe is in the post. Sorry we had some technical problems today which have now been resolved.

      Reply
  14. Bonnie Parker says

    June 18, 2017 at 9:04 am

    5 stars
    This salsa is quick and easy to make. It’s colorful and most important, it’s really delicious!
    Thanks for sharing Jeanette!

    Reply
    • Jeanette says

      June 18, 2017 at 12:32 pm

      Thanks Bonnie – so glad you enjoyed this recipe. Thanks so much for leaving a comment and letting me know!

      Reply
  15. selina miller says

    April 26, 2020 at 10:16 pm

    5 stars
    just tried it, absolutely love it. Even my husband love it too, thanks for your sharing.

    Reply

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