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Cucumber Avocado Salad combines fresh, vibrant ingredients like creamy avocado, crunchy cucumbers, juicy tomatoes, and tender mozzarella pearls in a zesty lime dressing. Perfect as a refreshing side dish or light meal, this salad highlights wholesome produce with simple preparation. Ideal for summer gatherings, quick lunches, or healthy weeknight dinners, it pairs well with a variety of main courses. Packed with flavor, texture, and nutrients, this easy-to-make recipe offers a delicious way to enjoy fresh vegetables and herbs.

Ingredients

Dressing:

3 tablespoons avocado oil or extra virgin olive oil
¼ cup lime juice (or substitute with lemon juice)
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon EACH: salt, dried parsley
¼ teaspoon EACH: basil, oregano, garlic salt, pepper

Salad:

2 ears fresh corn (or 2 cups canned corn, drained)
1 tablespoon salt (plus more to taste)
2 medium English cucumbers, sliced (about 4 cups)
1 pint cherry tomatoes
½ cup red onion, diced
2 large, ripe avocados
8 oz. mozzarella pearls, drained well
¼ cup fresh parsley, roughly chopped

Instructions

Prep Work:

Combine all dressing ingredients in a container with a lid. Shake well to combine and refrigerate while preparing the remaining salad ingredients.

Cook the Corn (Optional):

Cooking the corn is optional but enhances sweetness and texture.
Bring a large pot of water to a boil. Stir in 1 tablespoon of salt. Add the corn and boil for exactly 3 minutes.
Remove the corn using kitchen tongs and let cool. Slice the kernels off the cob using a sharp knife and transfer to a large mixing bowl.

Assemble the Salad:

Slice or dice the cucumbers, tomatoes, and red onions. For extra crispness, pat them dry with paper towels. Add to the mixing bowl.
Dice the avocados and sprinkle them with a pinch of salt. Add a drizzle of lime juice to maintain their color.
Add the avocados, mozzarella pearls, and chopped parsley to the mixing bowl.
Shake the dressing again and pour it over the salad. Toss gently to combine.
Taste and adjust seasoning with additional salt or pepper as needed. Transfer to a serving dish and serve immediately.

Why You’ll Love This Recipe

Fresh and Flavorful: A medley of crisp vegetables, creamy avocado, and tangy dressing creates a vibrant dish.
Quick and Easy: Ready in just 15 minutes with minimal cooking required.
Versatile: Perfect as a side dish, light lunch, or potluck favorite.

Tips

Use English cucumbers for their thin skin and fewer seeds.
Boil the corn for exactly 3 minutes to keep it tender and sweet.
Dice avocados just before serving to maintain their fresh appearance.

Variations and Substitutions

Cheese Swap: Use feta or goat cheese instead of mozzarella pearls for a tangy twist.
Corn Options: Substitute fresh corn with grilled corn or frozen corn kernels.
Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a complete meal.

FAQs

Can I make this salad ahead of time?
Yes! Prepare the dressing and chop the vegetables in advance. Combine just before serving to maintain freshness.

What can I use instead of lime juice?
Lemon juice works well as a substitute without altering the flavor profile significantly.

How do I prevent the avocado from browning?
Toss diced avocado with lime juice and ensure it’s mixed with other ingredients promptly.

Serving Suggestions

Serve alongside grilled meats, fish, or kebabs for a summer feast.
Pair with crusty bread or pita for a light, satisfying meal.
Add to a wrap or sandwich for a refreshing crunch.