Cherry Tomato Salad with Corn and Avocado

4 servings

30 minutes

Cherry tomato salad with corn and avocado is a bright and refreshing dish from sunny Australia. It combines the sweetness of young corn cobs, the juiciness of cherry tomatoes, and the creamy texture of avocado to create a unique balance of flavors. Refreshing lime juice adds zest to the salad, while green onions provide a mild sharpness. This dish is perfect for summer picnics and barbecues, complementing meat and fish dishes harmoniously. Its ease of preparation makes it an excellent option for a quick dinner or healthy snack. Australian cuisine is renowned for its freshness and naturalness, and this salad is a vivid example that offers enjoyment of natural ingredients and creates a gastronomic journey right at home.

Energy value per serving

• Calories: 178.9
• Proteins: 4.7g
• Fats: 10.1g
• Carbohydrates: 17.5g

Ingredients

• Young corn cobs: 1 pc
• Cherry tomatoes: 800 g
• Avocado: 1 pc
• Green onion with bulb: 2 pc
• Lime juice: 2 tbsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Vegetable oil: 1 tbsp

Cooking steps

1. Carefully cut the corn kernels with a sharp knife and transfer them to a bowl.

   Required ingredients:

   • Young corn cobs: 1 piece

2. Add halved cherry tomatoes, diced avocado, chopped green onion, lime juice, and vegetable oil. Season with salt and pepper and gently mix.

   Required ingredients:

   • Cherry tomatoes: 800 g
   • Avocado: 1 piece
   • Green onion with bulb: 2 pieces
   • Lime juice: 2 tablespoons
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Vegetable oil: 1 tablespoon