Ingredients

3 tablespoons avocado oil (or extra virgin olive oil)

¼ cup lime juice (can substitute lemon juice)

2 tablespoons red wine vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon dried parsley

¼ teaspoon basil

¼ teaspoon oregano

¼ teaspoon garlic salt

¼ teaspoon pepper

2 ears fresh corn (or 2 cups canned corn)

1 tablespoon salt (plus more as needed)

2 medium English cucumbers (sliced, about 4 cups)

1 pint cherry tomatoes

½ cup red onion (diced)

2 large ripe avocados

8 oz. mozzarella pearls (drained well)

¼ cup fresh parsley (roughly chopped)

Instructions

Step 1: Combine the avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, basil, oregano, garlic salt, and pepper in a container with a lid. Shake well to mix and refrigerate while preparing the salad.

Step 2: If using fresh corn, bring a large pot of water to a boil and stir in 1 tablespoon salt. Add the corn and boil for 3 minutes. Remove with tongs and allow to cool. Cut the kernels from the cob by holding it flat-side down and sliding a sharp knife along the sides. Transfer kernels to a large bowl.

Step 3: Slice the cucumbers, halve the cherry tomatoes, and dice the red onion. Lay them on paper towels to absorb excess moisture, then add to the bowl with corn.

Step 4: Dice the avocados and sprinkle lightly with salt to enhance their flavor. Optionally, drizzle with a little lime juice to prevent browning.

Step 5: Add the diced avocado, mozzarella pearls, and chopped fresh parsley to the large bowl with the other salad ingredients.

Step 6: Shake the dressing once more and pour evenly over the salad. Toss gently to combine. Taste and adjust salt or seasoning if needed.

Step 7: Transfer the salad to a serving bowl and serve immediately for the best texture and flavor.

Tips & Variations

For a smoky flavor, grill the corn before cutting off the kernels.

Use lemon juice in place of lime for a slightly different citrus note.

To keep avocado from browning longer, add it just before serving and toss with lime juice.

Substitute mozzarella pearls with feta cheese for a tangier taste.

Adding fresh basil leaves or mint can add an aromatic twist.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the dressing and chop the vegetables in advance, but assemble the salad and add avocado just before serving to keep it fresh and prevent browning.

Can I use canned corn instead of fresh?

Yes, canned corn works well and saves time. Just drain it thoroughly before adding to the salad.