Avocado Cucumber Corn Tomato Salad - Quick and Easy Salad recipe

avocado

🥗Healthier: none

💰Cheaper: none

Avocado is a key ingredient and cannot be replaced.

corn

🥗Healthier: none

💰Cheaper: frozen corn

Frozen corn is more affordable and convenient.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Grill sweet corn on the cob using a stovetop grill or broiler until charred.

Remove the charred corn from the cob using a bowl-in-bowl method to catch the kernels.

Cut cherry or grape tomatoes in half using a hack to cut multiple at once.

Remove the core of the cucumber to avoid excess water and chop it into desired shapes.

Chop 1/4 of a large red onion.

Cut ripe avocados into pieces and add to the bowl.

Add the grilled corn and black beans to the salad mixture.

Prepare the vinaigrette by grating 1 clove of garlic into a small bowl.

Add juice of 1/2 lemon (about 1.5 tablespoons) and 1 teaspoon of grainy Dijon mustard to the garlic.

Pour in olive oil, a pinch of salt, and crushed black pepper, then stir until emulsified.

Add dry or fresh parsley to the vinaigrette and mix well.

Pour the vinaigrette over the salad and toss gently to combine.

Equipment Needed

Spice Level:

Dietary