Description
Mexican Avocado & Corn Salad with Cherry Tomatoes, Feta & Creamy Lime Dressing is a fresh, colourful salad made with creamy avocado, sweet corn, juicy cherry tomatoes, salty feta, fresh cilantro, and a zesty lime dressing. A little smoked paprika, cumin, and optional jalapeño add extra flavour, making this an easy side dish or light meal.
Ingredients
2 large ripe avocados, diced
2 cups (300 g) sweet corn, cooked and cooled
1½ cups (225 g) cherry tomatoes, halved
1/2 cup (75 g) crumbled feta cheese
1/4 small red onion, finely diced
1/4 cup fresh cilantro, chopped
1 small jalapeño, finely sliced, optional
1/2 tsp smoked paprika
1/4 tsp ground cumin
Salt and black pepper, to taste
1/3 cup (80 g) Greek yogurt
2 tbsp fresh lime juice
1 tsp lime zest
1 tbsp olive oil
1 tsp honey
1 small garlic clove, minced
1/4 tsp ground cumin
1/4 tsp salt
Freshly cracked black pepper
Instructions
1. If using fresh or frozen corn, cook until tender and allow it to cool. For extra flavour, lightly char the corn in a dry skillet over medium heat for 3–4 minutes, stirring occasionally.
2. Add the diced avocado, cherry tomatoes, cooled corn, red onion, fresh cilantro, and jalapeño if using to a large serving bowl.
3. Sprinkle the vegetables with smoked paprika, ground cumin, salt, and black pepper. Gently toss to combine, taking care not to break up the avocado.
4. In a small bowl, whisk together the Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, cumin, salt, and freshly cracked black pepper until smooth and creamy.
5. Scatter the crumbled feta over the salad.
6. Drizzle the creamy lime dressing evenly over the salad just before serving.
7. Gently fold everything together until the vegetables are lightly coated, keeping the avocado pieces intact.
8. Finish with extra fresh cilantro, a little lime zest, and sliced jalapeño if desired. Serve chilled or at room temperature.
Notes
Use ripe but firm avocados so they are creamy but still hold their shape when diced.
Allow cooked corn to cool before adding it to the avocado and tomatoes.
For extra flavour, lightly char the corn in a dry skillet for a few minutes.
Toss gently so the avocado stays in pieces.
Add the dressing just before serving to keep the salad fresh and vibrant.
The creamy lime dressing can be prepared ahead and kept ready to drizzle over the salad.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mexican