Quick, easy and delicious! This summer avocado, corn, cucumber, and tomato salad tossed with a light sherry-mustard vinaigrette is perfect for your next warm-weather menu.
Why you’ll love this recipe
Summer produce is at its peak: sweet corn, ripe tomatoes, crisp cucumbers and fragrant basil. This salad highlights those fresh flavors with minimal prep, letting each ingredient shine. The sweet crunch of corn pairs beautifully with creamy avocado, bright tomatoes and cooling cucumber, all brought together by a tangy sherry-mustard vinaigrette.
Ingredients
- 6 ears of fresh corn (frozen sweet corn may be substituted in a pinch)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar (apple cider vinegar works if needed)
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 avocado, diced
- 1 medium English cucumber, diced into ½-inch pieces
- 1 pint cherry tomatoes, halved
- ⅓ cup finely diced red onion
- About 15 basil leaves, thinly sliced
See the recipe section below for prep times, servings and nutrition information.
Suggestions and recipe tips
- To remove kernels cleanly, stand a shucked ear of corn upright in a large deep bowl and slice downward with a sharp chef’s knife so the kernels fall into the bowl.
- Sherry vinegar adds a delicate, slightly sweet complexity to the vinaigrette without overpowering the vegetables; use apple cider vinegar if you prefer.
- To keep diced avocado from browning, toss it briefly with a teaspoon or so of the vinegar before adding it to the salad.
- This salad is best served soon after assembly but can be refrigerated for up to 24 hours—toss again gently before serving.
More summer recipes
- Blueberry Bread Pudding Pancakes
- Fresh Vegetable Spring Rolls
- Fennel, Apple and Radish Slaw with Pecans and Blue Cheese
- Sparkling Lime Vodka Pitcher Cocktail
Just one more thing
If you make this quick, healthy summer avocado, corn, cucumber and tomato salad, I’d love to hear from you. Leave a comment or a rating and, if you share a photo on social media, tag the author so others can see your creation.
Recipe
Summer Avocado, Corn, Cucumber, and Tomato Salad
Ingredients
- 6 ears fresh corn
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- 1 avocado, diced
- 1 medium English cucumber, diced (½-inch pieces)
- 1 pint cherry tomatoes, halved
- ⅓ cup finely diced red onion
- About 15 basil leaves, thinly sliced
Instructions
- Shuck the corn and slice the kernels off the cobs.
- Bring a large pot of water to a boil and add the corn. Cook for 2 minutes. Drain and rinse with cold water to stop the cooking; set aside.
- In a large bowl, whisk together olive oil, sherry vinegar, Dijon mustard, salt and pepper.
- Add the cooked, cooled corn, avocado, cucumber, cherry tomatoes, red onion and basil.
- Toss gently to combine the vegetables with the vinaigrette.
- Serve immediately, or cover and refrigerate and serve within 24 hours.
Notes
- To slice kernels cleanly: stand an ear of corn upright in a deep bowl and slice downward with a sharp knife so the kernels fall into the bowl.
- To keep avocado from browning, toss diced avocado briefly with a teaspoon of vinegar before adding to the salad.
- This salad is best freshly made but keeps well chilled for up to 24 hours.
Nutrition
Carbohydrates: 28 g |
Protein: 5 g |
Fat: 11.7 g |
Saturated Fat: 2 g |
Sodium: 467 mg |
Fiber: 5.8 g |
Sugar: 6.1 g