Corn and Avocado Salad

If you love Corn and Avocado then you will absolutely love the Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

[recipe servings=4 time=11 Minutes difficulty=easy]


4 Ears Corn, Kernels Sliced from the Cob

1 Avocado, Diced

1 Large or 2 Small Tomatoes, Diced

2 Cups Baby Arugula

1 Lemon, Zested and Juiced

2 Tablespoons Olive Oil

Fresh Basil, Minced

Salt and Pepper, to Taste



  1. Place the
    corn kernels in a microwave-safe bowl and microwave for 1 minute to
    soften. Alternately, you can cook the corn on the cob in a pot of boiling
    water for 3 minutes, then drain and cut the kernels off the cobs.
  2. Whisk
    together the olive oil, lemon juice, zest and a pinch of salt and pepper
    in a serving bowl.
  3. Add the
    corn, avocado, tomatoes and arugula and toss to coat. Top basil.



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