Corn Cucumber Tomato Salad

Name: Corn Cucumber Tomato Salad
Cook time: 10 min
Yield: 4 servings
Ingredients: 3 ears corn kernels removed; 1 pint cherry tomatoes; 0.5 cucumber diced; 3 green onions ends trimmed, sliced; 2 jalapeños sliced; 3 tablespoons avocado oil; 2 tablespoons lime juice; 1 teaspoon agave; 0.25 teaspoon ground chili to taste; 0.5 teaspoon kosher salt; 0.33 cup feta cheese; 0.25 cup basil or cilantro chopped

This vibrant Corn Cucumber Tomato Salad is a perfect summer salad that’s refreshing, juicy, and loaded with seasonal flavors. It's served with a spicy agave lime vinaigrette, making it an easy, plant-based highlight for any barbecue, potluck, or meal prep.

By @frommybowl

Original recipe source

Cook time: 10 minutes

Servings: 4

Ingredients

3 ears corn kernels removed
1 pint cherry tomatoes
0.5 cucumber diced
3 green onions ends trimmed, sliced
2 jalapeños sliced
3 tablespoons avocado oil
2 tablespoons lime juice
1 teaspoon agave
0.25 teaspoon ground chili to taste
0.5 teaspoon kosher salt
0.33 cup feta cheese
0.25 cup basil or cilantro chopped

Instructions

Shuck the corn and remove the kernels from the cob using a sharp knife.
Cut cherry tomatoes in half and add to a mixing bowl with the corn kernels.
Dice the hothouse cucumber and slice the green onions. Add to the bowl.
Slice the jalapeños, remove seeds if desired, and add them to the vegetables.
Prepare the dressing by mixing avocado oil, lime juice, agave, ground chili, and kosher salt.
Pour the dressing over the salad ingredients in the bowl. Mix everything together gently until combined.
Sprinkle feta cheese and freshly chopped basil or cilantro over the salad before serving.