Corn and Avocado Salad

  • 12 mins
  • 8 ingredients
  • Servings 8
  • Prep 12 min
  • Cuisine


  • 2 limes
  • 2 pints cherry tomatoes
  • 1 (32 oz) bag frozen corn, thawed
  • 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 limes.
  • Halve the cherry tomatoes and set in a large container with a tight fitting lid, along with the thawed corn.
  • Halve the avocados lengthwise, remove the pits, and cut into cubes.
  • Toss the avocados with 2 tbs lime juice and add to the salad.
  • Place the 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, then shake to combine.
  • Store salad, dressing, unopened bag of arugula, and package of crumbled feta in fridge until ready to serve.
  • Right before serving, toss the salad with the arugula and dressing.
  • Garnish with crumbled feta cheese or salsa.

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