Cucumber Avocado Corn Salad

A quick and easy side dish packed full of healthy flavors. Perfect for get togethers, BBQs or as a side dish on your next family dinner night.

Course Salad, Side Dish

Cuisine American, Mexican

Keyword Avocado, Corn, Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings people - as a side dish

Calories 226kcal

Author Samantha Buckner

Place a large pot of water over high heat and bring to a boil.
Add the corn and leave to boil for 5 minutes. Remove from heat, strain, and run the corn under cold water to cool.
Once the corn is cool to the touch, cut the corn from the cob and set aside to allow further cooling.
While you're waiting, combine remaining ingredients for the salad in a large bowl, saving the avocado to be added last.
You can add the dressing together in a small bowl and then toss with the salad or add it directly to the dish one ingredient at a time.
Add the corn and finally the diced avocado. Toss lightly to thoroughly coat.
Garnish with an extra squeeze of lime juice, cilantro, and/or parmesan cheese. Serve immediately.

Salad Tips:

Add the avocado when ready to serve to prevent browning.
This salad is best served immediately. I have kept it for up to 2 days in my fridge, but it's truly best served fresh.
As mentioned above, this salad can be a no-cook recipe if you swap the corn on the cob (which is boiled on the stovetop) with a bag of frozen corn that has been thawed.
You can swap lime juice for lemon juice, as well as cilantro for parsley. I know that some people are partial to cilantro.
It is best to add all ingredients, including the dressing, together first and then add the avocado last. Lightly tossing as its added.
If waiting to serve, combine all ingredients for the salad, minus the avocado and dressing, into a covered dish. Combine all ingredients for the dressing into a covered dish. Add the dressing and avocado when ready to serve.