Avocado and Corn Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing summer salad featuring creamy avocado, sweet corn, and a zesty lime dressing for a light, nutrient-packed side. This California-inspired salad recipe (vegetarian, vegan), ready in about 15 minutes, pairs avocado, corn kernels, red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 California cuisine 220 cal/serving

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Ingredients

1 medium avocado
1 cup, fresh or frozen corn kernels
1/4 cup, finely diced red onion
2 tbsp lime juice
1 tbsp olive oil
2 tbsp, chopped cilantro
to taste salt
to taste black pepper

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Instructions

Step 1: Dice the 1 medium avocado and place in a large bowl. Add 1 cup fresh or frozen corn kernels (thawed if frozen), 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro.
Step 2: Whisk together 2 tbsp lime juice, 1 tbsp olive oil, salt, and black pepper in a small bowl until emulsified. Pour over the salad ingredients.
Step 3: Gently toss until all components are evenly coated. Refrigerate for 15 minutes before serving to allow flavors to meld.