Elizabeth here aka The College Housewife! I’m thrilled to be joining the Good Cook ambassadors this year! I run a food and lifestyle blog that focuses on easy, flavorful recipes and simple entertaining for the modern day Martha’s. On any given night you can catch me in our Orange County home, sharing a bottle of red wine with my boyfriend Jared, playing with our golden retriever Rascal, and enveloping myself with the new world of food and entertaining!
I couldn’t be more thrilled that it’s summertime. I am all about laid back summer dinner parties and at home happy hours. Some repeat recipes I make all summer long are my pineapple steak tacos and strawberry peach frosè. I’ve added a new contender to my easy summer recipe lineup: avocado corn tomato salad!
I was inspired to make this avocado corn tomato salad because of my GoodCook Avocado slicer! This slicer seriously makes slicing and dicing up avocados as easy as a snap of your fingers. The three-part tool pits, scoops and slices your avocado’s easily and safely. It’s a kitchen lifesaver, especially if you’re an avocado lover like me.
What’s in the Avocado Corn Tomato Salad?
This no-cook recipe is filled with nothing but easy, fresh ingredients. Because who wants to be standing over a stove during summer?! Not me! This salad comes together in 10 minutes with just a quick shop through the produce section.
- Ripe Avocados: The base of the salad and arguably my favorite fruit.
- Red onion: Your flavor builder!
- Cherry Heirloom Tomatoes: A sweet bite and they couldn’t be fresher this time of year!
- Fire Roasted Corn: Will bring a dynamic, smoky flavor!
- Jalapenos: For a little heat!
- Fresh Cilantro: A fresh herbal note.
Bring all of the ingredients together, gently, into a large mixing bowl and top with the citrus dressing! I love breaking out my GoodCook Citrus Juicer for any kind of citrus dressing or marinade. The juicer’s double spouted side collects the pulp or leaves it in depending on what kind of texture you’re looking for. It also comes with two detachable heads, that make juicing different kinds of citrus a sinch!
Tips for Picking out Great Avocados
Make sure your avocados are really RIPE! I buy mine a little hard a few days beforehand let them sit on the counter to soften up. If you’re buying fresh avocados the day of, use the little button at the top of an avocado to tell if they’re ripe or not. If the button doesn’t come off, they’re underripe. If the button comes off and is green underneath, they’re RIPE (hooray!). If the button comes off and is brown underneath, they’re no good!
What Can I Top off with This Avocado Corn Tomato Salad?
- Grilled Protein! I love using this as an easy topper for freshly grilled chicken and shrimp. It’s bursting with flavor instantly dresses up any simple grilled meats
- Tacos! If you’re making tacos and want to take the easy way out with toppings, use this salad! It easily doubles as a hearty ‘salsa’.
- Nachos! A platter of simple chicken nachos will go from okay to wow! with this salad on top!
- With chips! Honestly its an easy and delicious way to whip up an appetizer in no time. Serve the salad up with your favorite tortilla chips.
Avocado Corn Tomato Salad
- 1 can of fire-roasted corn, drained
- 4 avocados, diced
- 1/2 red onion, finely diced
- 1/2 jalapeno, finely diced & seeded
- 1/2 cup of chopped cilantro
- 2 garlic cloves
- 3 tablespoons of extra virgin olive oil
- Juice of two limes
- Juice of two oranges
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
Dice and slice avocados with GoodCook avocado slider. Toss diced avocado, red onion, jalapeno, cilantro, corn and garlic gently together in a large bowl.
Juice citrus with GoodCook citrus juicer and whisk together with olive oil, citrus juices, salt and pepper into a small bow.
Drizzle avocado corn mixture with dressing and toss gently together once more.
Eat alone, with tortilla chips or on top of grilled shrimp and chicken.
Best served immediately. If serving later in the day, be sure to top the salad with plastic wrap so the wrap is sealed against the top of the salad for limited ventilation and browning.