Corn, Tomato and Avocado Salad


(from maggiwun’s recipe box)

Source: David Lebowicz

Categories: Salads


  • 2-3 ears of fresh corn (Can be raw or brushed with oil and charred on the grill)
  • 2 cups (350g) cherry tomatoes (or 2 cups fresh tomatoes, diced)
  • 1 ripe avocado
  • 1/2 cucumber, peeled and seeded
  • 4 scallions or diced red onion
  • 1 cup (75g) loosely packed chopped fresh basil (reserve any small leaves for garnish)
  • Freshly ground black pepper
  • Vinaigrette
  • 2 tablespoons white balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1-2 small shallots, peeled and minced (1-2 tablespoons)
  • 1 teaspoon sea or kosher salt
  • 6 tablespoons (90ml) extra-virgin olive oil Trader Joes


  1. I season each ingredient individually before mixing together. Season avocado and squeeze lemon juice over before adding.

  2. Shuck the corn and remove it from the cob.

  3. Remove any stems and slice the cherry tomatoes in half.

  4. Peel the avocado, remove the pit, and dice the flesh. Cut the cucumber into similar sized cubes.

  5. Put the corn kernels, tomatoes, avocado, cucumber, and basil into a serving bowl and season with freshly ground black pepper.

  6. In a small bowl, whisk together the vinegar, mustard, shallots, salt, and olive oil. Pour the vinaigrette dressing over the salad and gently mix together. Taste, and add more salt and pepper if necessary.

  7. Serving and storage: The dressed salad can be served right away or in a few hours. (It can be stored in the refrigerator or at room temperature, but should be served room temperature.) It’s best the same day it’s made.

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