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Bright, fresh and effortless – this Tomato, Corn, Cucumber & Avocado Salad is the summer side dish you'll eat on repeat.
Summer means only one thing in our kitchen – utilizing our garden goods for every meal possible! This tomato, corn, cucumber and avocado salad is exactly that: crisp cucumber slices, sweet summer corn, juicy cherry tomatoes and creamy avocado all tossed together in a zesty lime olive oil dressing.
Table of contents
Why You Should Make This Recipe
- No cooking: no need to turn on your oven in the heat of the summer. Just cut and toss the ingredients in a bowl and you're done.
- Versatile: Use it as a side dish, a picnic salad, or as your main meal with an added protein.
- Seasonal ingredients: If you have fresh garden tomatoes, corn, cucumbers and ripe avocados, you've got this amazing salad!
Need another side dish recipe?
Try my Greek Tomato Salad, Cherry Tomato Caprese Salad or Strawberry Blueberry Spinach Salad with Feta and Poppy Seed Dressing.
Ingredients Needed
- Lime: gives bright citrus zing and helps keep avocado from browning a little.
- Extra-virgin olive oil: healthy fat, and the base of the vinaigrette.
- Honey: adds a touch of sweetness to balance the lime and garlic.
- Garlic: adds savory depth.
- Spices: add subtle warmth and bring out all the flavors.
- Cherry tomatoes and corn: add sweet bursts of flavor.
- English cucumber: cooling contrast.
- Avocados: add a creamy texture.
- Red onion: brings a little bite and color contrast.
- Feta: adds a salty, tangy element.
- Cilantro leaves: tie everything together.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Swap the feta for goat cheese or cotija.
- If you don't have cilantro, you could swap fresh basil, parsley or mint.
- Use grilled corn instead of raw for a smoky flavor.
- If avocados are not in good shape, you could substitute diced mango for a sweet, tropical change (though you'd lose some of the creamy texture).
- Add grilled chicken, chickpeas or black beans to turn this into a heartier salad as a main dish.
- Change up the dressing: you could use lemon instead of lime, or add a dash of smoked paprika or chili powder to the vinaigrette for deeper flavor.
How to Make
- Zest the lime, then juice it into a small bowl or a large measuring cup.
- Add the remaining dressing ingredients: olive oil, honey, garlic, ground cumin, kosher salt, ground black pepper and crushed red pepper into the bowl and whisk to combine. Set aside.
- In a large serving bowl, add the halved cherry tomatoes, corn kernels, cucumber slices, diced avocados, diced red onion, crumbled feta and chopped cilantro.
- Pour the dressing over the salad ingredients, then toss gently to combine. Serve right away.
See the printable recipe card below for exact recipe instructions.
Serving Suggestions
- Serve as a side dish for grilled chicken or flank steak.
- Spoon it over warm quinoa or farro to turn it into a filling main.
- Use it as a topping for tacos or burrito bowls — maybe grilled fish, flank steak, or chicken — then use this salad as a fresh "salsa."
Storage
Fresh: Store any leftovers in an airtight container in the refrigerator. Because avocados are best consumed within 1-2 days for optimal freshness and color, it's best to consume them within that time.
Frozen: This salad is not ideal for freezing because the ingredients will turn mushy.
Tips for Recipe Success
- Use very ripe avocados —one with a bit of give but not mushy —so they dice nicely and give that creamy texture.
- If the corn is fresh and in season, use raw kernels (cut from the cob), or you can lightly grill or steam them.
- After dicing the avocado, you can toss it in a little extra lime juice to help slow browning.
- Don't dress the salad until you're ready to serve (especially if prepping ahead) — cucumber and tomato release water over time, and the avocado may darken.
- Taste as you go — you might want extra lime juice or salt depending on your produce's freshness.
- If you want extra heat, toss in some diced jalapeño or increase the crushed red pepper.
FAQs
Absolutely. Fresh kernel corn is ideal for texture and flavor, but frozen (thawed) or well-drained canned corn will work in a pinch. Just ensure you drain and pat dry the canned corn to avoid excess moisture.
Two things help: 1) Using a ripe avocado and 2) tossing the diced avocado lightly in lime (or lemon) juice immediately after cutting. Also serve relatively soon after adding. The avocado will slowly turn color even with the best efforts.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Tomato, Corn, Cucumber and Avocado Salad
Ingredients
Dressing
- 1 lime zested and juiced
- ⅓ cup extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon garlic minced
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Pinch of crushed red pepper
Salad
- 1 pint cherry tomatoes halved
- 2 ears corn kernels cut from cobs
- 1 large English cucumber halved lengthwise and sliced crosswise ⅛ inch thick
- 2 large ripe avocados peeled, pitted, and diced
- ½ cup red onion finely diced
- ¼ cup feta crumbled
- ¼ cup fresh cilantro leaves chopped
Instructions
- Zest and then juice 1 lime into a small bowl or large measuring cup.
- Add the remaining dressing ingredients: olive oil, honey, garlic, ground cumin, kosher salt, ground black pepper and crushed red pepper into the bowl and whisk to combine. Set aside.
- In a large serving bowl, add the halved cherry tomatoes, corn, cucumbers, avocados, red onion, feta and cilantro leaves. Toss to combine.
- Pour the dressing over the salad ingredients, then toss gently to combine. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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