Vegan Corn, Tomato and Avocado Salad

Vegan Corn, Tomato and Avocado Salad

September 10, 2018 0 By Vicki Brett Gach
This colorful salad takes advantage of iconic summertime flavors that make everyone happy. It’s easy and delicious, starting with fresh corn, grape tomatoes, and balsamic vinegar. With the addition of creamy avocado and aromatic basil, this salad becomes a warm weather staple. 
Yield: 4 servings


  • 2 cups organic corn (2 or 3 ears, fresh corn on cob, OR one 10-ounce package, frozen corn)
  • 1/2 cup grape tomatoes, halved
  • 1 tablespoon balsamic vinegar (or to taste)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 ripe Hass avocado, chopped or diced
  • 1/4 cup fresh basil, minced (optional)


Prepare the corn, steaming until tender crisp. Remove from heat. Drain, and allow the corn to cool.
Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You’ll be able to skip this step if using frozen corn.) The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.
When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar. Season with salt and pepper. Mix well. Add avocado and basil (if using).
Toss gently and serve immediately.

Vicki Brett Gach

Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. She has completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition, through the T. Colin Campbell Center for Nutrition Studies.Check out her blog at

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