Chili-Lime Cucumber Avocado & Charred Corn Salad
This cucumber avocado salad is fresh, crunchy, creamy and comes together in about 10 minutes. Charred corn adds a little sweetness, and the honey chili-lime dressing gives it the perfect combination of tangy, sweet and slightly spicy.
Serve it as an easy side dish, or add your favorite protein to turn it into a quick lunch.
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients
For the Salad
4–5 Persian cucumbers, sliced
2 ripe avocados, diced
1 (15-ounce) can corn, drained and rinsed
¼ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Small drizzle of extra-virgin olive oil, for charring the corn
For the Honey Chili-Lime Dressing
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
½ teaspoon red pepper flakes, or less for a milder salad
½ teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste
Instructions
Char the corn. Drain and rinse the corn, then pat it dry. Heat a large skillet over medium-high heat with a small drizzle of olive oil. Add the corn in a single layer and cook undisturbed for 2–3 minutes. Stir and continue cooking for another 2–3 minutes, until the kernels are lightly browned and charred in spots. Transfer to a plate and allow to cool.
Make the dressing. In a small bowl, whisk together the lime juice, olive oil, honey, red pepper flakes, salt and black pepper.
Assemble the salad. Add the sliced cucumbers, cooled charred corn, red onion, cilantro and avocado to a large bowl.
Dress the salad. Pour the honey chili-lime dressing over the salad and gently toss until everything is evenly coated.
Serve. Enjoy immediately for the best texture and flavor.
Serving Ideas: This salad is delicious on its own as a side dish. To make it a more complete lunch, try adding tuna, grilled chicken, salmon or another protein you enjoy.
