Description

This refreshing Cucumber Avocado Salad combines crisp cucumbers, sweet corn, creamy avocado, juicy cherry tomatoes, and mozzarella pearls, all tossed in a zesty lime and herb dressing. Perfect as a light lunch, side dish, or summer picnic addition, this salad balances fresh flavors and textures with a simple, quick preparation.

Ingredients

Scale

Dressing

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

Salad

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

Prep Work: Gather and prepare all ingredients by washing, slicing, and dicing the cucumbers, cherry tomatoes, and red onion. Set aside.
Make Dressing: Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, basil, oregano, garlic salt, and pepper in a container with a tight-fitting lid. Shake vigorously to combine. Refrigerate the dressing while you prepare the rest of the salad to allow flavors to meld.
Cook the Corn (Optional): Bring a large pot of water to a boil. Stir in 1 tablespoon salt. Add the ears of corn and boil for exactly 3 minutes to soften kernels and enhance sweetness. Use kitchen tongs to remove the corn from the water and allow to cool. If using canned corn, skip this step and rinse well.
Cut Corn Kernels: Once corn is cooled, stand an ear of corn on its flat end and carefully slice kernels off with a sharp knife. Transfer kernels to a large mixing bowl.
Prepare Vegetables: Place prepared cucumbers, cherry tomatoes, and diced red onions on paper towels to absorb excess moisture for a crisper salad. Then transfer all to the large mixing bowl with corn kernels.
Prepare Avocado: Dice avocados and sprinkle lightly with salt to enhance their flavor. Drizzle extra lime juice over the avocado pieces to prevent browning and maintain color.
Assemble Salad: Add diced avocado, mozzarella pearls, and chopped fresh parsley to the bowl with the other salad ingredients.
Dress and Toss: Shake the dressing again to remix, then pour it over the assembled salad. Toss gently but thoroughly to combine all flavors evenly.
Final Seasoning: Taste the salad and add additional salt or seasonings if needed. Transfer the salad to a serving bowl and serve immediately for best freshness and texture.

Notes

Cooking corn is optional; using fresh cooked corn enhances sweetness and texture.
Using paper towels to dry cucumbers, tomatoes, and onions helps prevent the salad from becoming watery.
Lime juice on avocado helps prevent browning and keeps the salad looking fresh.
Adjust seasoning at the end to suit your taste.
This salad is best served fresh but can be kept refrigerated for a few hours with slight color changes to avocado.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling
Cuisine: American

Keywords: Cucumber Avocado Salad, summer salad, fresh salad, avocado salad, corn salad, mozzarella salad, easy salad recipe, vegetarian salad