Corn, Tomato and Avocado Salad
Salads is perfect summer dish - you can use any fresh ingredient you have at hand, it is easy and quick to make and always delicious. When you combine corn, tomatoes and avocados you get something heavenly - the textures and flavours are just perfect together. Enjoy it as a side dish just for yourself or make it for barbecues!
Summer is all about fresh ingredients and what is better to eat than salad? Of course not just salad, but it is a perfect side dish. The combination of crunchy corn, smooth avocado and tomatoes is so delicious! I never thought of that and wow. I also added lettuce because what would a salad be without lettuce? This salad is obviously very easy and quick to make (especially if you use tinned corn) and I would serve it with some vegan sausages at barbecue.
Can this salad be made in advance? Yes, of course. You can cook corn in advance, tore lettuce leaves (but keep those in the fridge preferably covered with slightly wet tea towel so they don’t get dry). I would wait to cut avocado just before it is being served, because avocado gets brownish when cut and left. Also make vinaigrette in advance but don’t pour it on the salad otherwise it will wilt.
For more vegan recipes like this be sure to check out:
If you make this salad, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Ingredients
Salad
350 g corn on the cob (around 2 corns) - or 200 g tinned corn (drained)
2 ripe avocado - cut into cubes
200 g cherry tomatoes - halved
1/2 head lettuce (use your favourite one) - torn
Vinaigrette
5 tsp lemon juice
3 tbsp olive oil (I like to use cold pressed for salads)
1 tsp maple syrup
1/2 tsp mustard
1/4 tsp salt
freshly ground black pepper
Method
First of all, if you are using corn on the cob, you need to cook it. Bring a large saucepan filled with water to boil, remove all husk and silk threads from corn and once the water is boiling, carefully add corn to the pot. Cook for 6 mins, remove from water and leave to cool down.
In a jar (preferably with lid) mix all the vinaigrette ingredients - lemon juice, olive oil, maple syrup, mustard, salt and black pepper. Shake it until it is all combined well.
Cut corn - place one end of the cob into a small bowl (or on a plate) and cut downward - quite close to the cob but not into it. Rotate corn and repeat until it’s all done.
Place corn, tomatoes and lettuce into a big bowl and mix with salad spoons. Add avocado and gently mix again (I like to add avocado last so it doesn’t smash that much but it doesn’t matter that much). Cover with vinaigrette and serve!