Corn, Avocado and Cucumber Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup finely diced red onion
- 3tablespoons freshly squeezed lime juice
- Salt and pepper
- 4tablespoons extra-virgin olive oil
- ½teaspoon cumin seeds, toasted and coarsely ground
- 2cups tender, small corn kernels
- 2large firm-ripe avocados
- 2cups sliced cucumbers
- 12cherry tomatoes, halved or quartered
- Small bunch purslane or watercress
- Handful of mint leaves, roughly chopped
- 2ounces queso fresco or mild feta, crumbled
- Pinch of crushed red pepper
Nutritional analysis per serving (4 servings)
412 calories; 32 grams fat; 6 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 8 grams protein; 787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Step 2
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- Step 3
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Private Notes
Comments
Made this but with a few changes; I used a white onion instead of red. I didn't have cumin seeds so I used Watermelon seeds. Didn't have any corn so I substituted mashed potatoes. Substituted Vera aloe for avocados; lot of the same letters. Confused cucumbers with zucchini; through it in anyway, no waste. Tofu for queso Fresca cheese, of course. Substituted red pepper with a dash of Dr. pepper. Didn't like. Won't make again.
hilarious. First, it's delicious. we had it for lunch. but, not from "straight from the garden." I live in Northern Westchester. In spite of my green thumb, I cannot, for the life of me, grow avocados. Nor do I husk around with corn. The cukes, alas, were from the garden, as were tomatoes -- that I cubed, since there were no cherry toms in the garden this year. We used feta, and only because I had it and it was about to have a birthday, ricotta salata. Brilliant. Thanks.
Check out a variety of avocado called cold hardy which is reputed to withstand temps down to 18 F and if grown in a pot can be brought inside in colder weather. But, not to worry, with climate change coming one could grow avocados in southern New York in 20 years (maybe less) and a bit longer for mangoes and bananas.
I put the left overs in my cuisine-art and created a fabulous summer soup. A spoonful of sour cream added just the right taste to the spicy mix!
Loved it. Didn’t have whole cumin seeds, and forgot to put in the mint. Will do that tomorrow when I eat it again! Delish!
This was so yummy. I cut the recipe in 1/2. Used ground cumin. Had no mint so threw in some basil. Can’t wait to make this again.
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