Avocado, Corn and Tomato Salad

This recipe is refreshing and tasty in the summer. It is great as is, or you can serve alongside grilled chicken or shrimp for a complete meal.


  • 3 ears cooked corn
  • 2 avocados, cut into cubes
  • 1 pint grape tomatoes, sliced lengthwise
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste


  • Cook the ears of corn in a pot of boiling water for 8-10 minutes. Once cooked, cool the corn by running under cold water, or a bowl of ice, and then putting in refrigerator to ensure cold.
  • Combine the corn, avocado, tomatoes in a large bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Can eat immediately, or chill salad for an hour or two to let flavors blend.

Christina is an odd combination of a perfectionist that insists on things happening organically, or according to nature. She wants to have all the control, yet leave life up to chance, and it is a concept that she admittedly constantly struggles with. Her love for her family puts a spark in her eye that only happens with movie effects. A self proclaimed hermit, she laughs at the hypocrisy of her love for party planning. Christina’s message is the importance of slowing down, and reclaiming joy by surrounding yourself with people and things you love. "I am going to make everything around me beautiful," she says, "that will be my life."

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