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Corn & Avocado Salad

Natasha Kravchuk
A delcious summery salad.
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Salad
Cuisine American
Servings 6 as a side salad


  • 500 grams cherry tomatoes cut in half
  • 4 cob corn on the cob cooked to your preference, I boiled mine, cut off the cob.
  • 2 whole avocados pitted & sliced
  • 1/2 red onion thinly sliced
  • 2 Table spoons Extra Virgin Olive Oil I used Willow Creek
  • 2-3 teaspoons lime juice I used one whole lime for the juice
  • 2 cloves fresh garlic Crushed. Don't leave this step out, it does something beautiful to the flavours
  • 1 teaspoon course sea salat
  • 1/8 teaspoon black pepper
  • 1 teaspoon Funky Ouma Black Garlic Pink Salt I used this in place of the salt & pepper
  • 1/4 cup Cilantro


  • In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
  • Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste.┬áToss the salad gently just until combined and serve.
Keyword avocado, Corn, summer salad