Avocado and Corn Salad with Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing summer salad featuring creamy avocado, sweet corn, and a zesty lime dressing for a light, nutrient-packed side. This california-inspired salads (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.

★ 4.5 (11 ratings) Prep: 15 min Serves 4 California cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Gently toss until all components are evenly coated. Refrigerate for 15 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Avocado and Corn Salad with Lime Vinaigrette take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado and Corn Salad with Lime Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.

Can I substitute ingredients in Avocado and Corn Salad with Lime Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado and Corn Salad with Lime Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Avocado and Corn Salad with Lime Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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