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Summer Corn, Avocado & Tomato Salad

cornsaladNothing screams summer like a fresh tomatoes, sweet corn, creamy avocados and fragrant basil leaves. This salad is so quick and easy to make, and it keeps well in the refrigerator overnight – no wilting to worry about! Dressed with an alkaline combination of lemon juice and apple cider vinegar, it’s also great for supporting a healthy internal environment.




  • 2 ears white corn
  • 1 large avocado
  • 2 cups cherry tomatoes, halved
  • ½ cup chopped basil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste



  1. Roast the corn, either directly on gas stovetop or on grill, rotating until browned.
  2. Chop the tomatoes and avocado and add to large bowl. Once the corn has cooled, shave off the kernels using a sharp knife and add to bowl.
  3. Chop the basil and add to bowl.
  4. Mix the apple cider vinegar, olive oil, lemon juice, and salt and pepper in a separate bowl, then add it to the salad and toss to coat.