Summer Avocado, Corn, Cucumber, and Tomato Salad

Quick, easy and delicious! This summer avocado, corn, cucumber, and tomato salad with tomatoes and cucumbers and a light vinaigrette is perfect for you next summer menu.

why you'll love this recipe

Summer is officially here! Yahoo! Eating during the summer months in the Garden State (my home state of New Jersey) is a cinch.

One of my favorite recipes to make with abundance of produce is Summer Avocado, Corn, Cucumber, and Tomato Salad.

Produce stands and farmers' markets are overflowing with sweet, crisp, cool and tender fruits and vegetables. Only minimal preparation is needed for the bounty of produce. Their delicious flavors shine through all on their own.

Summer Avocado, Corn, Cucumber, and Tomato Salad lets the deliciousness of the fresh slightly crunchy and sugary kernels of corn take center stage.

With avocado, cucumbers, tomatoes, red onion slivers, fresh basil and a tangy sherry mustard vinaigrette, the salad shines with all the flavors of summer.

ingredients

• corn on the cob ~ Frozen sweet corn can be used in a pinch.
• extra virgin olive oil
• sherry vinaigrette ~ Apple cider is a delicious substitute.
• Dijon mustard
• kosher salt and freshly ground pepper
• avocado
• English cucumber ~ They are less watery and have fewer seeds than other cucumbers.
• tomatoes
• red onion
• fresh basil

Scroll to the complete recipe for full quantities of the ingredients.

suggestions and recipe tips

• To keep corn niblets from flying around, stand a shucked ear of corn on its end in a large, deep bowl. Using a sharp chef's knife, slice horizontally down the side of the cob allowing the corn to fall into the bowl.
• I use a sherry vinegar in this summer salad recipe. Unlike acidic red and white wine vinegars, this one has a complex flavor and delicately sweet. Sherry vinegar enhances the flavor of the vinaigrette without overpowering it.
• To keep the avocados from turning brown after they are cut, toss them in a teaspoon or so of the vinegar before adding them to the salad.
• The salad is best served as soon as it is made. But it's delicious when kept chilled in the refrigerator for up to 24 hours.

more summer recipes

• Blueberry Bread Pudding Pancakes
• Fresh Vegetable Spring Rolls
• Fennel Apple and Radish Slaw Salad with Pecans and Blue Cheese
• Sparkling Lime Vodka Drink ~ A Pitcher Cocktail

just one more thing

If you make this quick, easy and healthy summer avocado, corn, cucumber and tomato salad recipe, I'd love hearing from you all.

Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

Recipe

Summer Avocado, Corn, Cucumber, and Tomato Salad

Quick, easy and healthy, this summer avocado corn salad with tomatoes and cucumbers and a light vinaigrette is perfect for your next summer menu.

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 17 minutes minutes

Servings: 8

Calories: 214kcal

Author: Amy Casey

Ingredients 

1x2x3x

• 6 ears of fresh corn
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground pepper
• 1 avocado diced
• 1 medium English cucumber diced in ½ inch pieces
• 1 pint cherry tomatoes cut in half
• ⅓ cup finely diced red onion
• 15 basil leaves thinly sliced

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Instructions

• Shuck the corn and slice the kernels off the cobs.
• Bring a large pot of water to a boil and add the corn. Cook for 2 minutes. Drain the corn into a colander. Rinse with cold water to stop the cooking. Set aside.
• In a large bowl, whisk the extra virgin olive oil, sherry vinegar, Dijon mustard, salt and pepper.
• Add the cooked and cooled corn, avocado, cucumber, cherry tomatoes, red onion and basil.
• Toss to combine the vegetables with the vinaigrette.
• Serve immediately or cover and refrigerate and serve within 24 hours.

Notes

• To slice the kernels off the cob, stand an ear of corn on its end in a large, deep bowl. Using a sharp chef's knife, slice horizontally down the side of the cob allowing the corn to fall into the bowl.
• To keep the avocados from turning brown after they are cut, toss them in a teaspoon or so of the vinegar before adding them to the salad.
• The salad is best served as soon as it is made but, is delicious when kept chilled in the refrigerator for up to 24 hours.

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11.7g | Saturated Fat: 2g | Sodium: 467mg | Fiber: 5.8g | Sugar: 6.1g

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