CORN, AVOCADO AND CUCUMBER SALAD

Corn, Avocado and Cucumber Salad image

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 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

Steps:

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.
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.
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams