The day after I shared with you about our gigantic garden, we had a massive thunderstorm that put down several inches of rain in a very short amount of time. This heavy rain knocked my pretty tomatoes to the ground. A nocturnal critter started eating our tomatoes, and our plants were dying.
But thankfully we had so many tomatoes that losing a few didn’t so much matter. And anytime we have an excess of tomatoes, I make this corn tomato avocado salsa.
Why you’ll love this recipe:
This salsa takes advantage of deliciously fresh garden tomatoes, peppers and fresh corn.
Gorgeous colors of red, green, purple and yellow.
Fresh cilantro flavors and a simple sugar-free, lime juice dressing
Creamy avocado pairs so fabulously with the crunchy veggies.
If you are dreading chopping all of these veggies, you can use our favorite kitchen tool, the Ninja Express Chop. By far our most used kitchen appliance!
Roma Tomatoes: I love using Roma tomatoes in this recipe because they don’t create a lot of juice. They are meaty and hold their shape.
Red Onion: Use a sweet onion if you’d like, but I love the color that red onion adds to the salad.
Jalapeno Pepper & Poblano Pepper: Our pico de gallo has a combination of both of these types of pepper. The poblano adds flavor and the jalapeno adds spice.
Fresh Corn: Many times when the corn is perfectly fresh, I don’t cook the corn. It is tender and sweet just as it is. If you’d like, you can boil it or grill it slightly, but don’t overcook it. You want the corn to be crisp.
Avocado: This adds a creaminess that pairs perfectly with the crisp veggies.
Easy Salad Dressing
This easy corn salad dressing is lime juice, salt, pepper, garlic and fresh cilantro. The lime juice gives it a tangy kick and pairs so well with the natural sweetness of the veggies.
Serve this with tortilla chips as a salsa, or just eat it with a spoon, which is what my husband did. Between dinner and lunch the next day, he had this simple salad devoured.
Combine all of the ingredients together in a bowl and stir gently to combine.
Store any leftovers in an airtight container in the refrigerator.
*You can prepare this salad ahead of time. If you’d like to do this, wait until just before serving to add the avocado. *If you don’t have fresh corn, you can use frozen corn. Just thaw and add it to the mix.The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the salad. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
made this last week, making again today to bring to a fish fry. delicious and if you are on weight watchers the only points is the avocado…
Looks yummy salad and healthy as well. I have tried many salads like Caesar salad, Thai salad, Indian salad, etc. and want to try corn, tomato & avocado salad as well. Just like Thai, Indian and Caesar salads, I will surely go to add this salad to my weekly diet.
I made something similar on my blog with a slightly sweet vinaigrette! http://www.theweekdaygourmet.com/corn-avocado-salad-with-honey-lime-vinaigrette/