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.
what's to love about avocado, corn and tomato salad
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.
the 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 to try
Blueberry Bread Pudding Pancakes
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.
Printrecipe
Summer Avocado, Corn, Cucumber, and Tomato Salad
- Total Time: 17 minutes
- Yield: 8 1x
Description
Quick, easy and healthy, this summer avocado corn salad with tomatoes and cucumbers and a light vinaigrette is perfect for your next summer menu.
Ingredients
- 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 1/2 inch pieces
- 1 pint cherry tomatoes, cut in half
- 1/3 cup finely diced red onion
- 15 basil leaves, thinly sliced
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.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: side dish
- Method: no cook recipe
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 214
- Sugar: 6.1 g
- Sodium: 467 g
- Fat: 11.7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5.8 g
- Protein: 5 g
- Cholesterol: 0 g
Donna
What a gorgeous salad, worked perfectly for our BBQ on the weekend, love the fun pops of color to really brighten everything up.
Amy Casey
It's so easy cooking with summer produce!
Kim at Three Olives Branch
This was SO good! I love how fresh and flavorful it was. Will be making this all summer long as a yummy side.
Amy Casey
We love this one as a dip with tortilla chips too!
Karen Tedesco
Amy this salad is making me so impatient for all the summer produce! I love the tangy vinaigrette combined with the sweet corn and tomatoes.
Amy Casey
I can't wait for Jersey corn!
Rosary De Filippis
This is an easy fun recipe that everyone likes! Thank you!
Amy Casey
I'm so glad you enjoyed my recipe Rosary! This one is definitely a summertime favorite.