Dairy-Free Fresh Corn and Tomato Salad
Bright, refreshing, and bursting with summer flavors, this Dairy-Free Fresh Corn and Tomato Salad is a must-try for warm-weather gatherings. Featuring sweet corn kernels freshly sliced off the cob, juicy cherry tomatoes, crisp cucumber, and zesty lime dressing, this salad is a celebration of vibrant, wholesome ingredients. Finished with a sprinkle of fresh cilantro and the option to add creamy avocado, it's packed with textures and flavors that sing together beautifully. Quick to prepare in just 30 minutes, this gluten-free and vegan dish is a healthy side salad perfect for picnics, barbecues, or a light weekday lunch. Serve it fresh or let it chill for a couple of hours for an even more deliciously melded taste experience!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 1 small Red onion
- 0.5 cup Fresh cilantro
- 2 medium Lime
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Avocado (optional)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt to the water.
Shuck the corn and remove any remaining silks. Add the corn to the boiling water and cook for about 5 minutes or until tender.
Using tongs, remove the corn from the pot and rinse under cold water to stop the cooking process. Let the corn cool completely.
While the corn is cooling, halve the cherry tomatoes and place them in a large bowl.
Peel the cucumber, halve it lengthwise, and use a spoon to remove the seeds. Dice the cucumber and add it to the bowl with the tomatoes.
Finely chop the red onion and add it to the mix.
Chop the fresh cilantro and set aside.
Once the corn is cool, use a sharp knife to cut the kernels off the cob. Add the corn kernels to the salad bowl.
Juice the limes and whisk the juice with olive oil, salt, and black pepper in a small bowl until well blended.
Pour the lime dressing over the vegetables and toss gently to combine.
Add the chopped cilantro and toss again to evenly distribute.
If using, dice the avocado and gently fold into the salad right before serving.
Taste the salad and adjust the seasoning if necessary.
Serve the salad immediately, or refrigerate for up to 2 hours to allow the flavors to meld together. Stir well before serving and enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 47.4 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3319 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
