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-inspired salad recipe, 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 280 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.

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

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.