Corn, Cucumber, Avocado & Mint Salad
 
 
Adapted from the New York Times
Author:
Serves: 4
Ingredients
  • ¼ cup finely diced red onion
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil (up to 4 tablespoons if you prefer a less tangy dressing)
  • ¼ teaspoon ground cumin
  • kosher salt and freshly ground black pepper
  • 2 cups tender corn kernels
  • 2 large firm-ripe avocados
  • 1½ cups sliced cucumbers
  • 12 cherry tomatoes, halved or quartered if large
  • handful of watercress sprigs (optional)
  • handful of mint leaves, roughly torn
  • 2 ounces feta cheese, crumbled
  • pinch of crushed red pepper (optional)
Preparation
  1. In a medium bowl, combine diced onions, lime juice, and a generous pinch of salt and pepper. Let macerate for 15 minutes, then whisk in olive oil and cumin.
  2. Spoon a generous amount of the dressing over the corn and toss to coat.
  3. Cut avocados in thick slices and arrange in a random pattern on a platter. Top with the cucumbers, cherry tomatoes, and watercress if using.
  4. Spoon the corn over the salad, Scatter feta and mint over the top. Sprinkle a bit of crushed red pepper over the salad. Drizzle with extra dressing and serve.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2016/10/21/corn-cucumber-avocado-mint-salad/