Corn, Avocado and Cucumber Salad
Summer is nearing an end which is super sad to me. I LOVE SUMMER! I crave sunshine and warmth. I love being outside in my garden which is all tomatoes this year. I’ve left the growing of other vegetables to my neighbors and friends who are quick to share. And when sweet corn is ready and calls my name, I’m all over it!
This salad represents all that summer gardens are. First of all, they’re acts of love because of the amount of time required to plant, cultivate and harvest, but secondly and foremost a garden is an act of generosity from nature. The earth gives up its nutrients from the soil into a tiny seed that miraculously reveals itself at the end of the cultivation period into a vegetable or fruit that is full of life-giving minerals and vitamins. These in turn nourish our bodies to do the work needed each day. I love this cycle of life.
Thank you sweet corn, for your colorful kernels of vitamin C-rich goodness. Thank you avocados, for your smooth textures that make anything you touch delicious and nutritious. Thank you cucumbers for adding crisp, refreshing bites to any salad. Thank you fresh basil, for your abundant production which I pick each day and for adding scrumptious flavor to everything you touch. And thank you tomatoes for providing me with a prolific supply of never-ending vitamin-rich nourishment.
I add a very light olive oil and lemon juice vinaigrette to subtly flavor this salad because, honestly it’s the vegetables that are the stars here. Don’t want to drown them out with a heavy, overly flavored dressing. Let the vegetables speak!
- Corn, Avocado and Cucumber Salad with Lemon Vinaigrette
- 2 ears grilled or steamed, kernels removed from the cob
- 1 English cucumber, sliced
- 1 large avocado, peeled, pitted and cubed
- 2 cups halved cherry tomatoes
- 1 cup chopped fresh basil
- 1/4 cup diced red onion
- 1/3 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp dry mustard
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 pinch crushed red pepper flakes
- Combine the corn, cucumber, avocado, tomatoes, basil and red onion in a large serving bowl.
- For the Vinaigrette: Combine the olive oil, lemon juice, dry mustard, salt, pepper and red pepper flakes in a small jar with a lid. Cover and shake until well blended.
- Pour over vegetables and toss to combine.
Notes
Best if chilled for at least 30 minutes before serving.
You might also enjoy:
Strawberry Avocado Pasta Salad with Poppyseed Dressing
Katy
Definitely need to try these!
Karen
You’re going to love this salad Katy. It’s a fresh way to eat corn with healthful avocado and garden fresh tomatoes. Let me know what you think.