clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The finishes Cucumber, Corn and Tomato Salad with Easy Avocado Dressing as a side dish

Cucumber, Corn and Tomato Salad with Easy Avocado Dressing

  • Author: Marie Bostwick


  • 4 ears of corn, cooked and kernels sliced from cob
  • 1 English cucumber, peeled, quartered, and cut into ½ inch slices
  • 2 pints cherry tomatoes, halved
  • 2 large, ripe avocados (one for salad, one for dressing)
  • 1/3 cup olive oil
  • ¼ cup fresh lime juice (2 limes)
  • ½ tsp garlic powder
  • 1 tsp cumin
  • Salt
  • Pepper


  1. Make the dressing by placing oil, lime juice, and the flesh from ONE of ripe avocados into the blender bowl. Puree for about thirty seconds. Add garlic powder, cumin, salt and pepper to taste and puree until the dressing is perfectly smooth and bright green in color. Taste dressing and adjust spices as necessary. Set aside. (Note: Makes more dressing than is needed for salad. Extra can be stored in a covered container in the refrigerator for up to 4 days.)
  2. Make the salad by placing the corn kernels, cucumbers slices, and cherry tomatoes halves in a large bowl. Cut ONE of the ripe avocados in half, make crosswise cuts in each half, and scoop the avocado chunks and add to bowl. (To prevent discoloration, don’t add the avocado to the salad until just before serving.)
  3. Pour the desired amount of dressing onto the salad. Toss and serve. (Leftover dressed salad can be stored covered in the refrigerator and enjoyed the next day.)