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
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.
Spoon a generous amount of the dressing over the corn and toss to coat.
Cut avocados in thick slices and arrange in a random pattern on a platter. Top with the cucumbers, cherry tomatoes, and watercress if using.
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/