Description
A vibrant, 20-minute summer salad with sweet corn, crunchy cucumber, ripe tomatoes, creamy avocado, and a zesty lemon-honey dressing. Refreshing, colorful, and perfect for outdoor gatherings or quick meals.
Ingredients
2 cups cherry tomatoes, halved
1 large English cucumber, diced
1 1/2 cups sweet corn kernels (fresh or frozen)
1 large avocado, diced
1/2 small red onion, finely diced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
Instructions
Bring a small saucepan of water to a boil. Add the corn kernels and cook for 3-5 minutes until tender. Drain in a colander and rinse with cool water to stop the cooking.
Halve the cherry tomatoes, dice the cucumber into small cubes, and finely dice the red onion while the corn cooks. Chop the parsley and slice the basil.
In a small bowl or jar, whisk or shake olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper for 20 seconds until emulsified.
Add tomatoes, cucumber, cooled corn, red onion, parsley, and basil to a large mixing bowl. Toss gently for 30 seconds until evenly combined.
Drizzle the dressing over the salad and mix again just before serving.
Notes
For the best flavor, use fresh, room-temperature avocado. Store leftovers in an airtight container in the refrigerator for up to 3 days. Substitute vegan feta if needed.
- Prep Time: 15
- Cook Time: 5
- Category: Recipes
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving of 6
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg