How do I keep the avocado from browning?

o keep your avocado slices fresh and green: Toss with lime juice: Acidity slows oxidation Add avocado last: Wait until serving to slice and mix Store with plastic wrap pressed directly onto the salad: Keeps out air and preserves color Use airtight containers: Especially if storing overnight Even if slight browning occurs, the salad remains safe to eat and flavorful—just remove the top layer if needed.

How to cook corn on the cob?

Cooking corn properly makes a big difference in the texture and taste of your avocado corn tomato salad . Here are three foolproof methods: Boiling: Shuck and rinse the corn Boil in unsalted water for 5–7 minutes Let it cool, then slice kernels off the cob Grilling: Grill with or without husks over medium-high heat Rotate every few minutes for even charring Grilled corn adds smoky depth to your salad Oven-Roasting: Rub corn with oil and wrap in foil Bake at 400°F for 20–25 minutes Let cool before cutting kernels off Frozen or canned corn also works in a pinch—just make sure to sauté or rinse thoroughly before using.

How do you store corn tomato avocado salad?

To store corn tomato avocado salad and maintain its texture and freshness: Short-term (same day): Cover tightly with plastic wrap or store in an airtight container in the fridge. It stays fresh for up to 4–6 hours. Overnight: If you plan to eat it the next day, store the chopped corn, tomatoes, and onions separately from the avocado and dressing. Add avocado and lime juice right before serving. Avoid freezing —avocado and tomatoes do not thaw well and will become mushy. Pro tip: Toss the salad in extra lime juice before storing. The acidity helps preserve the avocado color and keeps flavors lively.

Avocado Corn Tomato Salad – The Best 7-Minute Summer Power Salad

Description

This Avocado Corn Tomato Salad is a vibrant, fresh summer side dish made with grilled corn, creamy avocado, cherry tomatoes, and a zesty lime dressing. It’s quick to prepare and perfect for healthy eating, potlucks, or outdoor gatherings.

Ingredients

Scale

1 lb cherry tomatoes, halved or quartered
3 ears of corn, cooked, shucked and cut off the cob
2 avocados, peeled, pitted and sliced
1/2 red onion (medium), thinly sliced
1/4 cup cilantro, chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice, from 1 to 2 limes
2 garlic cloves, pressed or finely minced
1 tsp sea salt, or 3/4 tsp table salt
1/8 tsp black pepper

Instructions

In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, chopped cilantro, and pressed garlic.
Drizzle the top with extra virgin olive oil and fresh lime juice.
Sprinkle with sea salt and black pepper to taste.
Toss the salad gently just until combined.
Serve immediately or chill slightly before serving.

Notes

Toss avocado with lime juice before mixing to prevent browning.
For extra flavor, grill the corn before adding it to the salad.
Use a sharp knife for clean avocado and tomato slices.
Can be stored for up to 4 hours if tightly covered and refrigerated.

Nutrition

Serving Size: 1 serving
Calories: 206
Sugar: 4g
Sodium: 360mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: avocado corn tomato salad, summer salad, healthy salad recipe, quick salad, gluten free salad, avocado recipes