Tomato, Avocado & Corn Salad with Migas & Buttermilk Dressing Recipe

In a large bowl, combine cherry tomatoes, diced avocado, and cooked corn kernels.

In a skillet, heat olive oil over medium heat. Add breadcrumbs, smoked paprika, salt, and pepper. Toast the breadcrumbs until golden brown and crispy. Set aside.

In a small bowl, whisk together buttermilk, mayonnaise, lemon juice, minced garlic, and chopped cilantro to make the dressing.

Drizzle the dressing over the tomato, avocado, and corn mixture. Toss gently to combine.

Sprinkle the crispy migas over the salad just before serving.

Serve the tomato, avocado & corn salad with migas & buttermilk dressing as a refreshing side or a light lunch.