Corn, Avocado and Cucumber Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- ½cup finely diced red onion
- 3tablespoons freshly squeezed lime juice
- Salt and pepper
- 4tablespoons extra-virgin olive oil
- ½teaspoon cumin seeds, toasted and coarsely ground
- 2cups tender, small corn kernels
- 2large firm-ripe avocados
- 2cups sliced cucumbers
- 12cherry tomatoes, halved or quartered
- Small bunch purslane or watercress
- Handful of mint leaves, roughly chopped
- 2ounces queso fresco or mild feta, crumbled
- Pinch of crushed red pepper
Nutritional analysis per serving (4 servings)
412 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 8 grams protein; 787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Step 2
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- Step 3
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Private Notes
Comments
Made this but with a few changes; I used a white onion instead of red. I didn't have cumin seeds so I used Watermelon seeds. Didn't have any corn so I substituted mashed potatoes. Substituted Vera aloe for avocados; lot of the same letters. Confused cucumbers with zucchini; through it in anyway, no waste. Tofu for queso Fresca cheese, of course. Substituted red pepper with a dash of Dr. pepper. Didn't like. Won't make again.
hilarious. First, it's delicious. we had it for lunch. but, not from "straight from the garden." I live in Northern Westchester. In spite of my green thumb, I cannot, for the life of me, grow avocados. Nor do I husk around with corn. The cukes, alas, were from the garden, as were tomatoes -- that I cubed, since there were no cherry toms in the garden this year. We used feta, and only because I had it and it was about to have a birthday, ricotta salata. Brilliant. Thanks.
Check out a variety of avocado called cold hardy which is reputed to withstand temps down to 18 F and if grown in a pot can be brought inside in colder weather. But, not to worry, with climate change coming one could grow avocados in southern New York in 20 years (maybe less) and a bit longer for mangoes and bananas.
@twwren Very creative! I love your sarcasm. It actually sounds like so many *serious* comments that some people actually did take you seriously! Sad. 😕
well in the photo I see cucumber and radish and NO corn. The ingredient list is not the same as the photo of this salad
I had farmers market veggies, which may have been inconsistent, but I was disappointed overall. Pretty on the plate for sure, but didn’t deliver. The dressing didn’t have enough punch.