California Avocado season has ended.

Avocado Summer Salad

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Nutritional Highlights (Per serving) See Full
170 Calories
11 g Fat
6 g Fiber
300 mg Sodium
19 g Carbs
Avocado Summer Salad


Perfect for American summer holidays and backyard barbecues, this colorful salad is full of garden-fresh favorites.


Serves: 6

2 medium ears corn
1 cup Houweling’s Grape Tomatoes, halved
1 cup chopped cucumbers
1 cup chopped red bell pepper
1 Tbsp. diced red onion
2 ripe, Fresh California Avocado, peeled, seeded and chopped
1 Tbsp. California Olive Ranch® extra virgin olive oil
1/2 Tbsp. lemon juice
1/2 Tbsp. lime juice
1/2 Tbsp. honey
3/4 tsp. salt

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Blanch the corn for 2 minutes in boiling water. Transfer the corn to a bowl of cold water. Cut the corn off the cobs and place it in a large bowl.
  2. Add the tomatoes, cucumber, bell pepper, and onion to the bowl. Stir to combine evenly.
  3. Add the chopped avocado and stir gently.
  4. Mix together the remaining ingredients in a small bowl to make the dressing. Pour over the salad and stir to combine. Serve immediately.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Nutrition information per serving

Calories 170
Total Fat 11 g (Sat 1.5 g, Trans 0 g, Poly 1.5 g, Mono 7 g)
Cholesterol 0 mg
Sodium 300 mg
Potassium 520 mg
Total Carbohydrates 19 g
Dietary Fiber 6 g
Total Sugar 5 g
Protein 4 g

Vitamin A 1233 IU; Vitamin C 46 mg; Calcium 18 mg; Iron 1 mg; Vitamin D 0 IU; Folate 75 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 25%; Vitamin C 80%; Calcium 0%; Iron 2%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe developed by Anne Marie Rossi of - 2013 Recipe Redux contest


(49 Ratings)