Cucumber Salad

5 from 5 votes

This refreshing Cucumber Salad is packed with juicy tomatoes, sweet corn, and creamy avocado for the perfect mix of flavors and textures. It’s fresh, vibrant, and comes together in minutes!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: cucumber salad

Servings: servings

Author: Chelsea Lords

Cost: $11.60

Equipment

Large bowl

Ingredients

2-1/3 cups cherry tomatoes 1 pint, halved
2-1/4 cups Persian cucumbers coined, 5 small cucumbers
2 cups avocado 2 large avocados, diced
1 large corn on the cob corn cut off the cob, 1 cup; or use frozen or canned

Dressing

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 teaspoon minced garlic 1 clove
1/4 cup olive oil
Salt and pepper

US - Metric

Instructions

Optionally Grill Corn: If desired, grill the corn on the cob, though I usually just add the corn kernels raw! How to grill corn on the cob: Peeling back husks and remove the silk. Rub vegetable oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on a heated grill (400°F) and rotate every 3–4 minutes or until charred, for a total of 12–15 minutes. This also works on a grill pan!
In a large salad bowl, combine the halved cherry tomatoes, coined cucumbers, diced avocados, and the corn cut from the cob.
Add all the dressing ingredients together in a jar. Add salt and pepper to taste; I add 1/2 teaspoon salt and 1/4 teaspoon pepper (and add more to the salad overall). Shake the dressing well right before pouring over the salad.
This salad doesn’t sit well with the avocado and dressing, so don’t add either until you’re ready to eat! Drizzle the dressing over the salad. (Add to desired preference. You likely won’t use all the dressing.) Toss the salad and taste for seasoning. I usually add another 1/4 to 1/2 teaspoon salt as needed. Enjoy salad immediately!

Video

Notes

Storage: Leftover dressing stores nicely for up to 2 weeks in the fridge.

Nutrition