Corn Tomato Avocado Salad (Vegan, Gluten Free)

I think I have mentioned that I am a big fan of salads. This Corn Tomato Avocado Salad is my latest.  I have so many healthy salad recipes on the blog already.

You can never have too many salad recipes right?  The corn we used in this recipe was organic and non GMO.  We bought 48 ears of it from our co-op last summer.

We still had some left in the freezer.   This corn, tomato and avocado salad could be eaten on it’s own, but it also makes a great side dish too.


Corn Tomato Avocado Salad


If you are worried about the avocado browning in the fridge, you can always squeeze a little extra lime juice on it.  Or you can add the avocado right before you eat it.  That is what we did.

Avocado makes everything better, doesn’t it?

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Corn Tomato Avocado Salad



Corn Tomato Avocado Salad

Corn, Tomato and Avocado Salad

Prep Time 10 min Serves 3-4 servings     adjust servings

The perfect summer side dish!


  • 2 cups cherry tomatoes halved
  • 3 cups corn
  • 1/4 cup diced purple onion
  • 1 T chopped cilantro
  • 1 T avocado oil
  • Juice from half a lime
  • 1 avocado cubed
  • sea salt to taste


  1. If using frozen corn, let it thaw on the counter before using in this recipe.
  2. Mix all ingredients in a bowl well.
  3. Cover and place in the fridge.
  4. You can eat it right away, but I think the flavor develops even more as it sits in the fridge. If you can, try and let it sit for at least an hour.


Recipe Notes

This salad should keep for at least a week in the fridge. Enjoy!


Corn Tomato Avocado Salad


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13 thoughts to “Corn Tomato Avocado Salad (Vegan, Gluten Free)”

  1. I made this today to accompany grilled meat and it was easy and delicious! Note that the ingredients list does not include avocado! :-)
  2. What does it say about me that after reading this entire post all I can think about is that you have a freezer big enough to store 48 ears of corn? Officially jealous. :D
    1. Lol. I actually don't. We had to cook and scrape off all the corn before I could store it in the freezer. It was an all day process, but worth it to have delicious GMO free sweet corn. :)
  3. I just bought 2 Ataulfo mangos from a farmers market on a whim yesterday. I’m contemplating dicing them and adding to this salad. But not sure if it would work? I usually follow recipes to a T so I’m unsure if this would be good or not? Comments?

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