The most delicious avocado salad with grilled corn, tomatoes and fresh basil is a simple, super tasty side dish recipe. Perfect for summer get-togethers!
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Avocado. I prefer Hass avocados but any variety you like will work. Make sure they’re ripe!
- Corn. I use corn on the cob but frozen corn can also work. Simply defrost and toast in a hot pan until golden brown.
- Tomatoes. I used cherry tomatoes. Just be sure to use in-season, ripe tomatoes for the best results, and any variety will be delicious.
- Fresh basil. I added fresh parsley too but this is optional.
- Olive oil.
- Lemon juice.
- Salt and pepper.
How to make avocado salad
- Grill the corn: Boil corn on the cob in salted water for 10 minutes. This step is optional, I just find the corn grills so much more evenly and quickly if it’s been cooked first. Drain the corn then brush with olive oil. Grill over high heat until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
- Prepare the salad ingredients: Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl. Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
- Make the dressing: Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Can I make avocado salad in advance?
If you want to prepare the salad fully in advance, I wouldn’t suggest doing so more than 30 minutes to an hour or so before you plan on serving it. The avocado will oxidize and brown if left for too long. You can prepare the salad, without the avocado, up to 6 hours in advance. The grilled corn can be kept covered in the fridge for up to 3 days.
What to serve with avocado salad
Avocado recipes
Ingredients
- 4 corn on the cob
- 2 avocados
- 2 cups cherry tomatoes halved
- ½ cup fresh basil leaves
- 1 tbsp parsley roughly chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
- Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
- Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
- Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
- Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Nutrition
Calories: 185kcal | Carbohydrates: 14g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 403mg | Potassium: 520mg | Fiber: 5g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 23mg | Calcium: 17mg | Iron: 1mg
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