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    Home » Recipes » Salad

    Avocado Corn Salad

    May 28, 2015 by Kaitlin

    This fresh avocado salad combines sweet corn, cucumber, tomato, and herbs. Then it's tossed in a simple lemon-garlic dressing. So easy to prepare, and a wonderful taste of summer! (Vegan, gluten-free, oil-free.)

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

    This avocado corn salad recipe is summer in a bowl!

    Sweet corn on the cob, tomatoes, cucumber, and fresh herbs are such delicious seasonal flavors.

    Then we toss it in an easy but tasty lemon garlic dressing.

    It's a perfect side dish for summer get-togethers, picnics, potlucks, and more.

    Fresh chopped ingredients in a bowl

    Ingredients for Avocado Corn Salad

    For this recipe you will gently toss in a large bowl:

    • Grape tomatoes or cherry tomatoes: I use these because they are sweet and flavorful. But you can substitute roma tomatoes or other garden tomatoes if desired.
    • Cucumber: Either hothouse/English cucumber or garden cucumber.
    • Avocado
    • Large ear of corn: Or simply about one cup cooked corn kernels. I usually steam a fresh ear of corn in a steamer basket for this recipe, then carefully cut off the kernels with a sharp knife.
    • Fresh parsley: Or other herbs such as cilantro, basil, dill, chives, etc.
    • Lemon zest
    • Lemon juice: Or you can substitute lime juice and lime zest instead of lemon if desired.
    • Apple cider vinegar
    • Fresh garlic clove
    • Salt: Just a pinch helps to bring out all the flavors. You can also include black pepper if desired.
    Summer avocado salad with tomato, cucumber, and corn in a bowl with spoon

    Customizing

    Herbs: Play around with your own favorite fresh herbs, or whatever is available. You could also use a combination of parsley, basil, cilantro, and dill.

    Veggies: You can also include bell pepper, red onion, green onion, or others as you see fit.

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

    Serving

    Let it marinate: This salad tastes even better after it chills in the fridge for an hour or two.

    Ways to enjoy: You can also serve it as a dip with tortilla chips, on dishes like tacos, or simply garnished with vegan feta cheese.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find it keeps for about 2-3 days.

    Tip: Add your avocado right before serving to help prevent it from browning.

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

    For more inspiration, also browse all corn recipes or cucumber recipes.

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

    Avocado Corn Salad

    Summer in a bowl! A fresh avocado salad with sweet corn, cucumber, tomato, & herbs. Tossed in an easy lemon-garlic dressing.
    4.84 from 6 votes
    Print Recipe Pin Recipe Comment
    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 large ripe 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 (peeled and pitted). Halve/quarter tomatoes. Add to a medium 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

    *Cooking corn: I steam my corn in a steamer basket for 5 minutes. (Or you can simply use about 1 cup cooked corn. Either canned, frozen, etc.)
    Make-ahead: This salad tastes even better after it marinates in the fridge for an hour or two.
    Avocado: To prevent avocado from browning, add it right before serving.
    Yield: Recipe makes about 5 heaping cups.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Avocado Corn Salad
    Amount per Serving
    Calories
    110
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Potassium
     
    589
    mg
    17
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    1263
    IU
    25
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    33
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this summer avocado corn salad recipe with cucumber, also feel free to check out:

    • Vegan Taco Salad with Creamy Southwestern Dressing
    • Cucumber Salad
    • Berry Crunch Salad with Strawberry Balsamic Dressing
    • Wild Rice Spinach Salad

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Lindsey

      July 18, 2021 at 1:21 pm

      5 stars
      Enjoyed this for a light summer lunch. Easy and tasty, thanks!

      Reply
      • Kaitlin

        July 18, 2021 at 1:57 pm

        Great to hear, Lindsey!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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