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A glass bowl filled with a colorful corn avocado cucumber salad, featuring cherry tomatoes, cilantro, and black pepper, placed on a white and green striped cloth.

Corn Avocado Cucumber Salad

Summer corn salad is the fresh, 15-minute side dish of the season, loaded with corn, avocado, cucumber, and tomatoes in a bright, zesty lime dressing.
Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings 4 Servings
Author Heather

Ingredients

  • 1.5 cups halved cherry tomatoes
  • 1 cup fresh sweet corn kernels or thawed frozen corn
  • 1 avocado diced
  • ½ English cucumber half moon slices
  • 3 tbsp minced cilantro
  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • kosher salt to taste
  • black pepper freshly ground , to taste

Instructions

  • In a large bowl add tomatoes, corn kernels, diced avocado, cucumbers, minced cilantro, olive oil, and fresh lime juice and mix to combine. Season with kosher salt and freshly cracked black pepper.
  • Taste the mixture and add more lime juice, kosher salt or black pepper, if desired.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 427mg | Fiber: 4g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 20mg | Calcium: 19mg | Iron: 1mg
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