Name: Summer Blast Salad with Avocado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 pint grape tomatoes (about 10 oz. or 2 cups halved); 1 medium cucumber (about 1 1/2 cups diced); 1 avocado; 1 large ear of corn (or 1 cup cooked corn); 1/3 cup fresh parsley (or cilantro, basil, dill, etc.); Optional: green onion, red onion, etc.; 1 tsp. lemon zest; 3 Tbsp. fresh lemon juice; 1 Tbsp. apple cider vinegar; 1 clove garlic, minced; 1/8 tsp. salt (more to taste)

Summer in a bowl! This avocado salad combines fresh sweet corn, cucumber, tomato, and herbs, and is then tossed in a delightful lemon-garlic dressing. (Vegan, gluten-free, oil-free.)

Bowl of vegan avocado summer salad with cucumber, tomato, corn, and herbs

This salad is summer in a bowl! Fresh sweet corn, tomatoes, cucumber, and herbs bring a blast of summery taste to this simple avocado salad.

Then it's tossed in an easy but flavorful lemon garlic dressing. Make it an hour or two beforehand to let it chill and marinate for enhanced flavor if desired.

Summer blast avocado salad ingredients in a bowl

Ingredients for Avocado Salad

For this recipe you'll need:

Grape tomatoes
Cucumber
Avocado
Large ear of corn (or about 1 cup cooked corn)
Fresh parsley (or cilantro, basil, dill, etc.)
Lemon zest
Lemon juice
Apple cider vinegar
Garlic
Salt

Summer avocado salad with tomato, cucumber, and corn in a bowl with spoon

Play around with your own favorite herbs (or use a medley of parsley, basil, cilantro, and dill).

You can also use canned corn, frozen corn (thawed), or grilled corn in place of cooking a fresh ear of corn.

Summer blast salad in a bowl with avocado, tomato, cucumber, and parsley

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4.8 from 5 votes

Summer Blast Salad with Avocado

Summer in a bowl! Fresh garden produce combines with herbs and a lemon-garlic dressing in this delightful blend.

AuthorKaitlin - The Garden Grazer

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

CategorySalad, Side Dish

CuisineGluten-Free, Oil-Free, Vegan

Servings5 (1 cup servings)

Ingredients

US Customary - Metric

1 pint grape tomatoes (about 10 oz. or 2 cups halved)
1 medium cucumber (about 1 1/2 cups diced)
1 avocado
1 large ear of corn (or 1 cup cooked corn)
1/3 cup fresh parsley (or cilantro, basil, dill, etc.)
Optional: green onion, red onion, etc.

For the lemon-garlic dressing:

1 tsp. lemon zest
3 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
1 clove garlic, minced
1/8 tsp. salt (more to taste)

Instructions

Shuck and cook your corn.* When cooked, carefully cut kernels off the cob.
Meanwhile, dice cucumber and avocado. Halve tomatoes (or quarter if they're large). Add to a large bowl with the corn.
Roughly chop parsley (large stems removed) and add to bowl.
In a smaller bowl, add all dressing ingredients and whisk to combine. Pour over salad.
Lightly toss to combine. Adjust if necessary with more salt, herbs, garlic, etc.

Notes

*I steam my corn in a steamer basket for 5 minutes. (Or simply use about 1 cup cooked corn in place of fresh. Either canned, frozen, etc.)

This salad tastes even better after it marinates in the fridge for an hour or two.

To prevent avocado from browning, add it right before serving.

Recipe yields about 5 heaping cups.

Nutrition Per Serving (Estimate)

Calories: 110 kcalCarbohydrates: 13 gProtein: 3 gFat: 6 gSaturated Fat: 1 gTrans Fat: 1 gPotassium: 589 mgFiber: 5 gSugar: 5 gVitamin A: 1263 IUVitamin C: 31 mgCalcium: 33 mgIron: 1 mg

(Please see FAQ for why sodium content is not calculated.)

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