Cucumber Avocado Salad
This Cucumber Avocado Salad has fresh cucumbers, avocados, tomatoes, corn, and mozzarella pearls tossed in the best homemade dressing!
Servings: 6 people
Calories: 286kcal
Ingredients
Dressing
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup lime juice can sub lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon EACH: salt, dried parsley
- ¼ teaspoon EACH: basil, oregano, garlic salt, 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 avocados large and ripe
- 8 oz. mozzarella pearls drained well
- ¼ cup fresh parsley roughly chopped
Instructions
Prep Work
- Combine the dressing ingredients in a container with a lid and shake to combine. Refrigerate while you prepare remaining salad ingredients.
Cook the Corn (Optional)
- Note: Cooking the corn is optional, but I prefer to cook it for just 3 minutes to soften the kernels and enhance its sweetness.
- Bring a large pot of water to a boil. Once a boil is reached, stir in 1 tablespoon of salt. Add the corn and let it boil for 3 minutes. Set a timer to ensure you don’t overcook it. Use kitchen tongs to remove the corn and set it aside to cool.
- Cut the kernels from the cob and transfer them to a large bowl. (I place the cob flat-side-down and slide a sharp knife down the side.)
Assemble the Salad
- Slice/dice the cucumbers, tomatoes, and onions. Pro Tip: Place them on paper towels to absorb excess moisture for extra crisp results. Transfer to the large bowl.
- Dice the avocado and sprinkle it with salt to enhance its flavor. Pro Tip: An extra drizzle of lime juice will preserve it’s color longer.
- Transfer the avocado, mozzarella pearls, and chopped parsley to the large bowl.
- Shake the dressing and pour it over the salad. Toss to combine. Taste and add additional salt/seasoning as desired. Transfer to a serving bowl and serve immediately.
Notes
Pro Tips:
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content.
- Feel free to use fresh herbs in this recipe, the rule of thumb is to use 3 times as much as you would with dry herbs.
- Delicious additions to this salad include: Bell Peppers, Jalapenos, Green Onions, Black Beans, Chickpeas, Pepperoni, Bacon, Parmesan Cheese, Olives, and more!
- This salad is also great with my Balsamic Vinaigrette, Greek, or Italian dressing! For an added shortcut, feel free to use bottled dressing, the dressing in this recipe makes just over 1/2 cup.
- Serve immediately: Once the cucumbers are sliced and introduced to the salt in the dressing, they begin to give off water. The avocados start to oxidize as well, so this salad is best if served immediately.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 286kcal | Carbohydrates: 20g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 1703mg | Potassium: 613mg | Fiber: 4g | Sugar: 9g | Vitamin A: 812IU | Vitamin C: 34mg | Calcium: 174mg | Iron: 1mg