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)

This summer 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.

It's tossed in an easy but flavorful lemon garlic dressing. Make it an hour or two beforehand, and then 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 will need:

Grape or cherry 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 also use a combination 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

Summer Blast Salad with Avocado

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

4.84 from 6 votes

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Author: Kaitlin - The Garden Grazer

Course: Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 (1 cup servings)

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.

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

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