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 veggie 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:

Small sign with photo of an avocado and five fun facts for an easy summer salad recipe

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.

This Summer Salad is SO Easy to Make!!

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!

Print Recipe

Quick and Easy Summer Salad

This simple and fresh salad has only four main ingredients, plus olive oil, lemon, salt and pepper.

Prep Time10

Total Time10

Course: Appetizer, Dinner, Salad, Side Dish, Snack

Cuisine: Healthy, Plant-based, Vegan, Vegetarian

Keyword: cooking for one, summer salad

Servings: 2

Equipment

1 Sharp knife
1 Chopping board
1 Medium-sized salad bowl for serving
1 Spoon for avocado

Ingredients

1 medium Avocado
1 tablespoons Chopped white or red only can be sliced if preferred
4 tablespoons Corn kernels Sliced raw from the cob preferred but can use frozen or canned corn
6-8 sliced Cherry tomatoes
2 teaspoons Freshly squeezed lemon juice
2 teaspoons Extra virgin olive oil
1 tablespoon Chopped parsley Optional
Salt and pepper to taste

Instructions

Cut the avocado in two and remove the pit. Cut each half into squares and using a spoon, scoop the squares into the salad bowl.
Dice or thinly cut the onion with a knife and add to the salad bowl.
Slice the cherry tomatoes in half or quarters, and add to the salad bowl.
Slice the corn from the cob (or use canned or frozen corn that has been thawed) and add to the bowl.
Add the lemon juice and extra virgin olive oil.
If desired, add chopped fresh parsley, then finish with a pinch of salt and pepper.
Thoroughly blend the ingredients with a big spoon or a spoon and fork, then serve.

Notes

This recipe makes one large serving or two small servings, depending on your appetite! Use fresh corn if possible.

For different flavors, add a mixture of herbs. My favorites are cilantro, dill, parsley and mint.

You can also add chopped walnuts or almonds, pumpkin or sunflower seeds for added crunch and nutrition.

How to serve easy vegan avocado salad

This easy vegan avocado salad is perfect for serving by itself or makes a great side dish. It pairs perfectly with these 12 Vegan Sandwich Ideas. And if you’re wondering what’s for dessert? Try out my popular banana bread – bon appetit!