Sun-Kissed Avocado and Corn Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 salad recipe, ready in about 15 minutes, pairs avocado, corn kernels, and 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 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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.

Ingredients

• 2 medium avocado
• 1 cup frozen corn kernels, thawed
• 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 1 cup thawed corn kernels, 1/4 cup diced red onion, and 1/4 cup chopped cilantro to the avocado bowl.
3. 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.
4. Step 4: Pour dressing over avocado mixture and toss gently until evenly combined, tasting and adjusting salt if needed.
5. Step 5: Serve immediately at room temperature for best texture.