The Everything Summer Salad (Watermelon, Corn & Cucumber Salad with Avocado Vinaigrette)


I call this my Everything Summer Salad, because it's a mix of some of my favorites of the season. Juicy watermelon, crisp cucumber and radishes, sweet corn, and ripe avocados. Served with diced cilantro and a handful of fresh cheese, it hits all the perfect summer flavor notes.
Summer is the best time for hitting the markets. From fresh fruit to sweet corn to piles of fresh greens and everything in between, I tend to get a little carried away filling my baskets with all the gorgeousness. It's so easy to eat healthy in the summer when all the good things are at their best--and salads like this are such a great way to bring it all together.

Colorful, flavorful, and (best part!) so quick and easy to make.

I love serving this at a summer bbq party as a side to all the grilled meats, or bring it with you on a picnic or potluck.

This one pairs with really just about anything (we enjoyed it with some shrimp fajitas served outside in our garden).

Don't forget the bottle of chilled rosé! (I bet a pitcher of icy margaritas would be perfect, too.)

Love this recipe? Here are a few other fun salad ideas for you:



The Everything Summer Salad (Watermelon, Corn & Cucumber Salad with Avocado Vinaigrette)
Serves 6

Ingredients
3 ears sweetcorn
2 cups diced watermelon
1 English cucumber, sliced
1 small bunch radishes, finely sliced
1/3 cup fresh cilantro, roughly chopped
1/4 pound fresh mozzarella, diced

For the avocado vinaigrette dressing
1/4 cup white wine vinegar
1/4 cup fresh lime juice
1/2 cup olive oil
1 small whole ripe avocado (such as Hass)
1 teaspoon kosher salt
1 small jalapeño pepper, seeds and stem removed

Directions
Peel the corn, rub with vegetable oil, and place directly on the flame of a gas stove OR on a hot grill , cooking 1-2 minutes per side until charred. Remove from heat, let cool, then cut off kernels.

In a large bowl, combine charred corn kernels, diced watermelon, cucumber, radishes, cilantro, and mozzarella. Toss well to combine.

In a food processor or blender, combine the vinegar, lime juice, olive oil, avocado, salt, and jalapeño. Puree until smooth. Taste and adjust seasoning as needed.

Just before you’re ready to eat, add a couple tablespoons of the dressing to the salad and toss to coat. Add more dressing as needed (you won’t use all of it—save it for another salad!)

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