Corn, Avocado and Cucumber Salad
Published August 16, 2016
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
½ teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper
Nutritional analysis per serving (4 servings)
31 grams carbs; 13 milligrams cholesterol; 411 calories; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 32 grams fat; 10 grams fiber; 773 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Step 2
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- Step 3
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Private Notes
Comments
hilarious. First, it's delicious. we had it for lunch. but, not from "straight from the garden." I live in Northern Westchester. In spite of my green thumb, I cannot, for the life of me, grow avocados. Nor do I husk around with corn. The cukes, alas, were from the garden, as were tomatoes -- that I cubed, since there were no cherry toms in the garden this year. We used feta, and only because I had it and it was about to have a birthday, ricotta salata. Brilliant. Thanks.
Check out a variety of avocado called cold hardy which is reputed to withstand temps down to 18 F and if grown in a pot can be brought inside in colder weather. But, not to worry, with climate change coming one could grow avocados in southern New York in 20 years (maybe less) and a bit longer for mangoes and bananas.
amazingly satisfying salad. I bought fresh ingredients except that I forgot to buy the cheese; which didn't make difference in the taste, only lack a cream texture, I suppose. Fantastic for a summer lunch. I had with rose wine from Provence. DIVINE.
This is a very pretty and light salad with good flavor. However, I thought the dressing could be pumped up a little. I like my salads lightly dressed, but this was practically naked. I'm not sure what to add. Maybe I just need to put in more lime juice and oil? Or maybe fewer greens? It is certainly worth trying again.
Loved! Changes: added a diced jalapeño with the seeds and made in one big bowl - minus the avocado. Added the avocado to each plate. Topped with queso fresco and pepper flakes, cilantro. Refreshing.
Just made this for the first time and it is a keeper. I had neither purslane nor watercress and I didn’t miss those. I am glad that I had cumin seed, which I toasted and ground with a mortar and pestle. Worth the extra effort. Like other commenters I don’t really see a reason to keep the tomatoes and cucumbers separate from the corn mixture, and next time I will cut them up and mix together with the corn, the mint and the cheese. (I used feta)