🥗 Salads & bowls
Summer corn tomato cucumber salad
Crunchy, herby, tart little summer chaos bowl
⏱️ Time estimate: about 20 minutes
Raw corn, cherry tomatoes, cucumbers, basil, cilantro, lime juice, olive oil, spicy brown mustard, and optional avocado all hanging out in one very summery bowl.
Ingredients
- 5 ears corn
- 18 ounces cherry tomatoes
- 2 large cucumbers
- 2 handfuls fresh basil
- 2 handfuls fresh cilantro, or mint if you hate cilantro
- 1/3 cup lime juice
- 1/3 cup olive oil
- 2 tablespoons spicy brown mustard
- Salt
- Pepper
- Red pepper flakes
- 2 avocados, optional
Instructions
- Prep the vegetables. Cut the corn kernels off the cobs into a large bowl. Halve the tomatoes. Cut the cucumbers in half lengthwise, remove the seeds if you want, then cut into strips and cube them. Add avocado too if using.
- Blend the dressing. In a blender, combine 1 handful basil, 1 handful cilantro, lime juice, olive oil, mustard, salt, pepper, and red pepper flakes. Blend until smooth and taste for balance.
- Finish the salad. Roughly chop the remaining basil and cilantro and add them to the bowl. Pour over the dressing, season with more salt, pepper, red pepper flakes, and even more lime if it wants extra tart sass.
- Serve. Serve chilled or at room temperature. Same day is best.