Summer is here and seasonal produce is becoming more and more plentiful. Farmer’s Markets, roadside stands, and even supermarkets have fresh, local vegetables like sweet corn, tomatoes, peppers, cucumbers, and more. Take advantage of all the vegetables available this time of year by making a summer salad.

The Inspiration: A Shared Side Dish

I was at a pig picking recently and one of the dishes someone brought for sharing was some kind of avocado salad. It had avocados, tomatoes, red onion and a couple other ingredients in it. I went back for a second helping of it…or was it a third? It was too good. I needed more.

The Challenge: A Warm Weather Friendly Dish

I was thinking a few days after the pig picking about what I was bringing to an upcoming birthday get together at a local lake.  When attending an outdoor event and the weather is warm, it can be challenging deciding on what kind of dish to bring and share. Mayo and dairy based dishes are iffy in the heat and coolers are sometimes cramped for space.

In brainstorming ideas, I started thinking about that salad from the pig picking again. The ingredients went well together, it didn’t have a heavy dressing, and the dish felt like summer to me.

The Outcome: Corn and Avocado Summer Salad

Before I give you the recipe, here are a few things about the dish.

• The summer salad is gluten free and low carb.
• The salad is Dairy Free.
• It’s loaded with nutrition from the vegetables in the salad.
• It tastes better at room temperature.
• It’s OK being left out of the cooler or fridge for a bit because it doesn’t have a mayo or a dairy based dressing.
• Mixing it up breaks down the avocado some giving the salad a little bit of a “creamy” texture.
• It’s a great side dish option for my flank steak recipe.

Print Recipe

Corn and Avocado Summer Salad

Corn and Avocado Summer Salad takes advantage of all the fresh summer vegetables available. It’s warm weather friendly and perfect for picnics and potlucks.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad, Side Dish

Cuisine: American

Servings: 6

Author: Jamie at Savorysaver.com

Ingredients

• Dressing:
• 1 Lemon juiced. About 2 Tbs.
• 3 Tbs. Olive Oil
• Salt and Pepper to taste
• Salad:
• 2 Ears of Corn, kernels cut off the cob
• 2 Large Avocados, diced
• 1 Large Tomato,seeded and chopped, or 1 cup Grape Tomatoes Halved
• ½ Cucumber, peeled, seeded, and chopped
• ½ Bell Pepper, seeded and chopped
• ¼ of a Small Red Onion, sliced thin into half moons
• 3 Tbs. Fresh Parsley, chopped

Instructions

• Prepare salad dressing by whisking olive oil, lemon juice salt and pepper together and set aside.
• Prepare vegetable and place in mixing bowl.
• Add dressing and adjust seasonings, if needed.
• Let flavors blend for a bit.

Notes

Remember that avocados will oxidize (brown) if left for too long. The acidity of the lemon juice and tomato will help slow down the oxidation but it’s best to serve this the day that you make it.

* See directions here if you are unsure of how to dice an avocado.