Corn Avocado And Cucumber Salad Recipes

CORN TOMATO AVOCADO SALAD

Corn Tomato Avocado Salad image

This Corn Tomato Avocado Salad is summer in a bowl! The perfect side dish with anything you're grilling, or double the portion as a main dish.

Provided by Gina

Time 15m

Number Of Ingredients 9

Ingredients

1 cup corn kernels (from 1 large steamed corn on the cobb)
5 ounces diced avocado (from 1 medium)
1 1/2 cup diced Persian cucumbers (about 3 small)
1 cup halved cherry tomatoes
2 tablespoons diced red onion
2 teaspoons extra virgin olive oil
2 tablespoon fresh lemon juice (from 1 medium lemon)
1/4 teaspoon kosher salt
fresh black pepper (to taste)

Steps:

Steam corn in steamer or microwave (or you can grill or boil) until tender, about 5 minutes.
Let it cool then transfer to a large bowl.
Toss all the remaining ingredients together and serve immediately.

Nutrition Facts : ServingSize 1 cup, Calories 128 kcal, Carbohydrate 14 g, Protein 2.5 g, Fat 8.5 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 4 g, Sugar 3.5 g

CORN, AVOCADO AND CUCUMBER SALAD

Corn, Avocado and Cucumber Salad image

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper

Steps:

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.
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.
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams

TOMATO, CORN, AND AVOCADO SALAD

Tomato, Corn, and Avocado Salad image

Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 ear corn (husk and silk removed; tip cut off)
2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced
2 tablespoons fresh lime juice
1 tablespoon vegetable oil, such as safflower
Coarse salt and ground pepper

Steps:

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Nutrition Facts : Calories 157 g, Fat 11 g, Fiber 5 g, Protein 3 g

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Cucumber, Black Bean, Avocado, Corn & Tomato Salad Recipe - (4/5) image

Provided by Sandybehr

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 can black beans, rinsed
1 1/4 cups corn
1 red pepper, diced
1 cup cherry tomatoes (I used half red, half yellow)
1/2 cup packed fresh cilantro, chopped
1 lime
1 avocado, diced
Salt and pepper, to taste

Steps:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

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