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.
Servings: 8
Calories: 214kcal
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 ½ inch pieces
- 1 pint cherry tomatoes cut in half
- ⅓ 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.
Nutrition
Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11.7g | Saturated Fat: 2g | Sodium: 467mg | Fiber: 5.8g | Sugar: 6.1g