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Close up shot of corn avocado salad served in ceramic bowl
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5 from 13 votes

Tomato Corn Avocado Salad Recipe

This is the easiest recipe for vegan Tomato Avocado Corn Salad - it's so delicious light and fresh. Makes perfect summer salad to serve as a side dish or on it's own, a crowd pleaser!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 199kcal
Author: Farrukh Aziz


  • 3 Ears of Grilled Corn cutt off the cob
  • 1 cup Cherry Tomatoes halved
  • 2 Avocados diced
  • ½ cup Onion sliced
  • ¼ cup Cilantro finely chopped
  • 1 tablespoon Parsley finely chopped
  • 1 clove Minced Garlic
  • ½ teaspoon Chilli Flakes
  • Salt and Pepper
  • 2 tablespoons Lime Juice
  • 2 tablespoons Extra Virgin Olive Oil


  • In a large bowl combine grilled corn, cherry tomatoes, avocado chunks followed by rest of the ingredients.
  • Toss everything well, let it rest for 5 minutes. Serve.


You can also use fresh or frozen or canned corn kernels or boiled corn to make this salad.
When corn is in season, I would recommend using fresh corn on the cob to make this salad.
It takes less than 5 minutes to get this salad together. You can do the preparation before hand and refrigerate it. Add avocados chunks and toss the salad just before serving.
Lime juice or (lemon juice) is a must as it keeps avocados from turning brown.
You can add cucumber, Peppers, choice of nuts for more crunch and taste.


Calories: 199kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 17mg | Potassium: 541mg | Fiber: 6g | Sugar: 5g | Vitamin A: 542IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 1mg