Corn, Avocado, and Cuke Salad

I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.

Ingredients:

2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
1 avocado
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt

Directions:

Cook corn and roast corn slightly (roasting = optional).
corn roasting for corn/avocado/cuke salad
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
corn avocado cuke salad thethreebiterule.com
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
corn_salad_mixed_590_390

I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.

I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.

One thought on “Corn, Avocado, and Cuke Salad

  1. i have to be honest, i actually didn’t love this one. i’m not sure why. its really the only thing you have made that i left on my plate and didn’t finish, but i was the only one that felt this way!

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