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Corn, Avocado & Tomato Salad

This simple salad showcases the fresh flavours of corn, avocadoes and tomatoes, while crunchy romaine adds textural contrast—summer on a plate.


  • Yield: Serves 6-8 1x



For the dressing

  • Grated zest and juice of 1 lime
  • 45 ml or 3 tbsp olive oil
  • 10 ml or 2 tsp honey
  • Kosher salt and freshly ground pepper

For the salad

  • 14 g or 1 tbsp unsalted butter
  • 15 ml or 1 tbsp olive oil
  • 375 g or 2 c fresh corn kernels (from about 3 ears)
  • 2 ripe avocados, pitted, peeled and diced or thinly sliced
  • 1 small head of romaine lettuce, torn into bite-size pieces
  • 2 c grape tomatoes, halved
  • Small basil leaves for garnish


Make the dressing

  1. In a small bowl, whisk together the lime zest and juice, olive oil and honey. Season to taste with salt and pepper.

Make the salad

  1. In a large skillet over high heat, warm the butter and olive oil. Add the corn and sauté, stirring occasionally, until just tender and lightly browned in spots (3– 4 minutes). Transfer to a plate and let cool to room temperature.
  2. In a large bowl, combine the cooled corn, avocados, lettuce and tomatoes. Toss gently with the dressing to combine. Garnish with the basil and serve immediately.


  • Author: Helen Kain