Who doesn’t love a quick and easy summer salad, made with fresh in-season fruits and vegetables? Especially when the weather starts inching towards (or past) the century mark?
This is the best, quick, and easy summer salad ever! It is made with avocados, cherry tomatoes, sweet corn kernels, and onions. It’s topped with the simplest dressing of olive oil, salt, pepper, and lemon juice.
Sometimes, Less is Best
Where I live in California, fresh produce is abundant all year long. We have lots of farmer’s markets, plus many fruit and vegetable stands. Trust me, I know I’m fortunate to have fresh produce readily available, and I never take it for granted.
When summer hits and the fresh corn and tomatoes are ripe, I do the happy vegan dance. Even though I can get these items in the stores year-round, the taste of these two seasonally ripe fruits and vegetables is much better.
In addition to the tomatoes, corn, and onions, avocados play an important role in this salad. Avocados keep you full and add healthy fatty acids to your diet; plus they’re creamy and delicious. Here are some fun facts about one of my favorite fruits:
The quick and easy summer salad recipe is for 1-2 people. It is the perfect salad to serve for any meal, including breakfast!
You can also double the recipe and bring it to a barbecue, potluck, or picnic. And no one needs to know it only took a few minutes to make!
This quick and easy summer salad also makes a great fresh meal on the go. When you only have a few minutes to spare, you can rest assured it will only take a few minutes before you have a dish that’s filled to the brim with plenty of healthy goodness.
Since I work from home, it is often my go-to lunch. I always feel energized after I eat it!
Maybe it’s just my imagination, but I truly believe it also helps my brain capacity and keeps me sharp throughout the workday. (And if that is indeed just a figment of my imagination, at least it tastes divine!).
How to Prepare This Quick and Easy Summer Salad
All you need to make this quick and easy summer salad is an avocado, some cherry tomatoes or a medium-sized ripe tomato, one ear of corn (or canned or frozen corn), and an onion that has been thinly sliced (or diced if you prefer). For the dressing, I use some chopped parsley, olive oil, and a squeeze of fresh lemon. That’s it!
To prepare, just chop up the vegetables and put them into a bowl. Add the chopped parsley, olive oil, and lemon to the mix and stir. Top with some salt and pepper if desired, then serve.
It’s SO Easy!!
If you want to add some extra crunch, you can add some sunflower or pumpkin seeds, chopped nuts, or even some sliced celery. You can also use a spoonful of ground flax seeds which are known to help lower blood pressure and helps to get your daily dose of Omega 3.
To bulk up this salad a bit, you can add some lettuce or even cold pasta. Just add more parsley, olive oil, and lemon juices and stir!
Quick and Easy Summer Salad
- 1 sharp knife
- 1 chopping board
- 1 medium sized bowl
- 1 stirring spoon
- 1 avocado medium
- 1 tablespoon chopped white or red onion thinly sliced
- 2 tablespoons corn kernels sliced raw from the cob
- 6-8 cherry tomatoes
- 2 teaspoons freshly squeezed lemon
- 2 teaspoons extra virgin olive oil
- 1 tablespoon chopped parsley
- salt adjust to your taste
- pepper adjust to your taste
- Cut the avocado in two and remove the pit. Cut each half into squares and using a spoon, scoop the squares into the bowl
- Thinly cut the onion with a knife and add to the bowl
- Slice the cherry tomatoes in half or quarters and add to the bowl
- Slice the corn from the cob and add to the bow
- Add the lemon juice and extra virgin olive oil
- Add the chopped fresh parsley. Finish with a pinch of salt and pepper (optional)
How to serve easy vegan avocado salad
And if you’re wondering what’s for dessert? Try out my popular banana bread – bon appetit!
Tools Used For This Recipe
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