Description
A vibrant summer salad featuring sweet corn, creamy avocado, crisp vegetables, and a refreshing lime dressing. Perfect as a light meal or a colorful side dish for warm weather gatherings.
Ingredients
4 ears fresh corn (about 3 cups kernels)
2 large ripe avocados, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Optional:
1/4 cup crumbled feta-style cheese
2 tablespoons pumpkin seeds
1/2 cup cooked quinoa or brown rice
Instructions
Bring a large pot of water to a boil and cook the 4 ears of corn for 3–4 minutes. Remove and allow to cool.
Cut the kernels off the corn and place them in a large mixing bowl.
Add the cherry tomatoes, diced cucumber, red onion, and red bell pepper to the bowl.
In a small bowl whisk together lime juice, olive oil, honey, cumin, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Fold in chopped cilantro and parsley.
Add diced avocado and mix gently to keep the pieces intact.
Serve immediately or chill for 15 minutes before serving for deeper flavor.
Notes
Use fresh corn when it is in season for the best flavor.
Add avocado just before serving to prevent browning.
For a heartier bowl, serve the salad over cooked quinoa or brown rice.
Taste the salad before serving and adjust lime juice or salt as desired.
- Prep Time: 15 minutes
- Cook Time: 5 minutes