Fresh Avocado and Cherry Tomato Salad
A colorful and vibrant salad that celebrates the simplicity of fresh ingredients. Creamy avocado pairs perfectly with the crunch of vegetables and zesty lemon. A light, healthy dish ready in under 15 minutes.
🛒 Ingredients
4 servings
- 2 ripe avocados
- 10.5 oz cherry tomatoes
- 1 1/4 cups fresh or frozen corn kernels
- 1 medium cucumber
- 1 small bunch fresh cilantro or flat-leaf parsley
- 2 fresh lemons
- 4 tbsp extra virgin olive oil
- Fine salt and freshly ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Wash and dry all your vegetables. Cut the avocados in half, remove the pit, and scoop out the flesh with a spoon. Cut into uniform cubes.
- 2
Cut the cherry tomatoes in half. Lightly peel the cucumber and cut it into cubes the same size as the avocado.
- 3
If using fresh corn, remove kernels from the cob; if using frozen, thaw slightly. Finely chop the cilantro or parsley.
- 4
In a large salad bowl, gently combine the avocado, tomatoes, corn, cucumber, and fresh herbs. Avoid over-mixing so you don't mash the avocado.
- 5
Juice the lemons to obtain 3 to 4 tablespoons of fresh juice. Pour the olive oil and lemon juice over the salad.
- 6
Season with salt and pepper to taste. Toss gently to coat all ingredients evenly.
- 7
Serve immediately to enjoy maximum freshness.
💡 Chef's Tip
Chef's tip: If you need to prepare the salad in advance, add the avocados only a few minutes before serving and pour lemon juice directly onto the cubes to prevent oxidation. For extra protein, enrich with roasted chickpeas or cooked quinoa.
