Welcome to this fresh and perfect for summertime tomato and avocado salad with grilled corn! It is a healthy and flavor-packed side dish to take along to an outdoor BBQ, or to simply enjoy any night of the week at home! A light herby dressing brings the whole dish together. Once the corn is grilled, it’s ready in minutes!
Thank you to Pure Flavor for sponsoring this post.
Tomato and avocado salad with grilled corn
Summer produce is my absolute favorite!
And I guess that once you try this delicious summer salad, you’ll be just as excited about it as I am.
It’s the kind of side that you will get compliments on at gatherings. The contrasting colors are pretty, and the grilled corn paired with sweet tomatoes and creamy avocado are perfect!
Enjoy how it is, or make it a complete meal by adding some grilled chicken and black beans in with it. I’m speaking from experience, it really works here.
Sangria® Medley Tomatoes
A star of this salad is the Sangria® Medley Tomatoes. They are sweet, juicy, and give you such a pretty mix of colors in each package.
We love to snack on them (my kids are tomato obsessed!), and also in this recipe! Pop over to Pure Flavor to check them out along with tons of other recipes inspiration. But not too quickly, first, read on to see how to make this healthy dish!
The benefit of Greenhouse growing is that the seasonality is removed from growing. The Sangria Tomatoes you buy in January, April, August, November…etc. all taste the same. This is due to growing in a high-tech greenhouse which allows us to monitor every aspect of the growing process, giving the plants the precise amount of sun, water, and nutrition they need in a protected environment.
What you’ll need for this tomato, avocado, and grilled corn salad
- corn on the cob
- Sangria® Medley Tomatoes
- avocado
- extra virgin olive oil
- lemon juice
- honey
- fresh basil, minced
- sea salt
How to make it
Start by soaking the corn fully in water for at least 10 minutes. After 10 (or more) minutes, heat barbecue to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn. Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife, and add to a bowl.
Add the diced tomato and avocado in with the corn.
Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.
Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil if desired.
More summer salad recipes to try
- Easy mexican street corn salad
- Buffalo chicken salad
- Cucumber shrimp peanut salad
- Broccoli salad recipe without bacon
- Chicken bacon ranch pasta salad
- Avocado mango salad
Tomato and Avocado Salad with Grilled Corn
Ingredients
- 4 corn on the cob (husks left on)
- 1 pint Sangria® Medley Tomatoes, cut in half
- 2 avocado, diced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1.5 tbsp honey
- ¼ cup fresh basil, minced
- ⅛ tsp sea salt
- Optional: extra basil to serve
Instructions
- Start by soaking the corn fully in water for at least 10 minutes. After 10 (or more) minutes, heat barbecue to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn. Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife, and add to a bowl.
- Add the diced tomato and avocado in with the corn.
- Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.
- Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil if desired.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
