No-Cook Fresh Corn, Tomato and Avocado Salad

Prep Time 10 min.
Cook Time 0 min.
Total Time 10 minutes
Yields About 5 cups


  • Kernels cut from 3 ears of fresh sweet corn (to equal about 2 - 2 1/2 cups)
  • 1 pint of grape or cherry tomatoes, quartered (to equal about 1 1/4 cups)
  • 1 avocado, cut into chunks
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon lemon juice
  • 1/8 teaspoon black pepper


  1. In a medium-sized bowl, combine corn, tomatoes and avocado.
  2. In a small bowl, combine olive oil, salt, lemon juice and black pepper. Whisk well to combine. Pour dressing over corn mixture and stir gently.
  3. Taste for seasoning. If the flavors aren't quite vibrant, add just a tiny bit more salt and taste again. With this salad, there is a specific point at which the seasoning is just right and the taste absolutely pops. I have to adjust the salt just slightly every time I make it.
  4. Let sit until serving.


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