Sun-Kissed Avocado and Corn Salad with Lime Vinaigrette
A vibrant, no-cook salad featuring ripe avocado, sweet corn, and fresh cilantro, dressed in a zesty lime vinaigrette perfect for California summer days. This mediterranean-inspired salads ready in about 15 minutes pairs medium avocado, frozen, thawed corn kernels, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium avocado
- 1 cup frozen, thawed corn kernels
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 2 lime
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Cut each avocado in half, remove pits, and scoop flesh into a medium bowl; mash with a fork until mostly smooth but still slightly chunky.
- Step 2: Add 1 cup thawed corn kernels, 1/4 cup diced red onion, and 1/4 cup chopped cilantro to the avocado bowl.
- Step 3: Juice 2 limes to get 2 tbsp lime juice; whisk with 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 4: Pour dressing over avocado mixture and toss gently until evenly combined, tasting and adjusting salt if needed.
- Step 5: Serve immediately at room temperature for best texture.
Frequently asked questions
How long does Sun-Kissed 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 Sun-Kissed 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 medium avocado from drying out.
Can I substitute ingredients in Sun-Kissed 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 Sun-Kissed 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.
What goes well with Sun-Kissed Avocado and Corn Salad with Lime Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
