Corn, Tomato & Avocado Salad

Corn, Tomato & Avocado Salad makes the ideal summer side dish to take advantage of the fresh garden produce. Serve with tortilla chips as a dip, too!

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Corn, Tomato & Avocado Salad

I’ve got another garden fresh recipe for you today.

Remember my garden story of the summer? Let me give you an update.

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.

After the garden started drying out, we noticed something was eating our tomatoes. Maybe tomato worms (yuck…have you ever seen those things? They are monstrous little creatures.), possibly a small animal. But thankfully we had so many tomatoes that losing a few didn’t so much matter.

And then the leaves on our tomato plants started dying.

*Sigh*

At least with all of our trouble we’re still getting fresh produce. I actually canned 8 pints of tomatoes this week. It’s not much, but it’s something, and there’s more coming!

This corn, tomato and avocado salsa takes advantage of deliciously fresh garden tomatoes, peppers and fresh corn.

Isn’t corn so lovely? We’ve never had corn in our garden. Maybe some day if I get up the nerve I’ll try my hand at growing our own. Which after this year probably won’t be all too soon.

Fresh cilantro flavors this simple salad recipe. And yes, I did grow that cilantro. 🙂

Creamy avocado pairs so fabulously with the crunchy veggies, and a simple sugar-free, lime juice dressing lightly coats it all.

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!

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.

Have fun using your own garden veggies to make this colorful salad!

Corn, Tomato & Avocado Salad

Corn, Tomato & Avocado Salad makes the ideal summer side dish to take advantage of the fresh garden produce. Serve with tortilla chips as a dip, too!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8

Calories: 70kcal

Ingredients

• 2 cups chopped Roma tomatoes
• 1 cup chopped red onion
• 1 small jalapeno pepper chopped
• 1/4 cup chopped poblano pepper
• 1 1/2 cup fresh corn cut off the cob
• 1/4 cup fresh cilantro chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/4 cup lime juice
• 1 avocado cut into small pieces

Instructions

• Combine all of the ingredients together in a bowl and stir gently to combine. Serve immediately.

Notes

*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.

Nutrition

Calories: 70kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Sodium: 152mg | Potassium: 248mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5.7% | Vitamin C: 18% | Calcium: 0.5% | Iron: 1.8%

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