Vegan Corn Avocado Salad

This Vegan Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.

You’ll Need:

  • 3 ears of corn (2 cups)
  • 1 lb cucumbers, sliced
  • 3 green onion sprigs, finely chopped
  • 1 lime, zest and juice of
  • 1 lb grape or cherry tomatoes, cut in halves
  • 3 medium-large avocados, cubed
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp salt
  • Ground black pepper, to taste


  1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
  2. In a large salad bowl, add corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper. Sir gently and serve cold.