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Corn and Avocado Salad

This salad travels well. You can assemble most of this salad ahead and toss with greens and dressing just before serving.

Serves 8
Ready in 12 mins
Prep time 12 mins
340 calories per serving


> 2 limes
> 2 pints cherry tomatoes
> 4 cups fresh corn kernels
> 2 large ripe avocados
> 1/2 cup extra virgin olive oil
> 2 tsp minced garlic
> 1 (5 oz) bag baby arugula
> 1 (6 oz) pkg crumbled feta cheese


Zest and juice both the limes. Halve the cherry tomatoes and set in a large container with a tight-fitting lid, along with corn. Halve the avocados lengthwise, remove the pits, and cut into cubes. Toss avocado with 2 tbsp lime juice and add to the salad.
Place remaining lime juice, lime zest, olive oil, and garlic in a jar or plastic container with a tight-fitting lid. Season with salt and pepper. Shake to combine. Store salad, dressing, unopened bag of arugula, and package of crumbled feta in fridge or cooler until ready to serve.
Right before serving, toss the salad with the arugula and dressing. Garnish with crumbled cheese.

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