Corn and Avocado Salad with Lime Vinaigrette is a wonderful late summer side. Fresh corn kernels, creamy avocado, crunchy onions, summer tomatoes, zesty lime vinaigrette, punchy jalapeño slices, delicate cilantro – every element is perfect, but together they’re sublime!
You could make Corn and Avocado Salad with Lime Vinaigrette in the winter, but it just wouldn’t be the same. Fresh local corn is much better than the fresh, albeit well-traveled, corn you buy wrapped in plastic in the winter. Summer onions are so much happier than sad, over-wintering onions. Local summer tomatoes are not even the the same fruit as the tomatoes you can buy at the market in the winter, at least here in Connecticut. And those sad, dimple jalapenos – it’s all just sad.
But wait, it’s still summer (barely), so let’s get it while we can. It’s worth the trip to the farmer’s market for whatever you don’t have on hand. Serve this Corn and Avocado Salad alongside pork meatballs, roasted chicken, or grilled Blackened Pork Chops, and take yourself outside to the picnic table to soak up the rest of those last summer rays. Enjoy!
Corn and Avocado Salad with Lime Vinaigrette
Ingredients
VINAIGRETTE
- 2 fresh limes
- 1 clove garlic
- 1 T agave syrup
- 1 t Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 4 Tablespoons extra virgin olive oil
SALAD
- 2 cups corn kernels (from 2 ears of fresh corn)
- 1 avocado
- 1 fresh tomato
- ½ red onion (cut across the equator)
- 1 jalapeño
- fresh cilantro
Instructions
- Make the vinaigrette – Zest one of the limes into a jar. Juice the lime(s) and measure out ¼ cup, then add it to the jar with the zest. (Reserve any extra juice for another purpose.) Grate the garlic into the jar, then add the remaining ingredients for the vinaigrette and whisk to combine.
- Prep the veg – Remove the corn kernels from the cob and break them up a bit. Halve the avocado, remove the pit, and dice the flesh. Destem, deseed, and dice the tomato. Thinly slice the red onion from the root end. Slice the jalapeño across, starting at the tip, and shake out the seeds. Give the cilantro a rough chop.
- Assemble the salad – Add the corn, avocado, tomato, and red onion to a bowl and toss to combine. Pour in the vinagrette, and toss to coat. Garnish with jalapeño slices and fresh cilantro, and serve.
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