Corn, Cucumber, Avocado, Tomato Salad with Cilantro Vinaigrette


Serves: 6-8

Hands-on time: 15 minutes

Total Time: 20 minutes

Gluten free, vegetarian


4 ears corn, cooked

2 avocados, diced

2 cups cherry tomatoes, halved

½ cucumber, finely diced

⅓ cup crumbled feta

½ red onion, finely chopped

Cilantro vinaigrette

2 tbsp red wine vinegar

½ tsp. Salt

½ tsp ground black pepper

2 tbsp cilantro, chopped

6 tbsp olive oil

½ lemon, juice of

1 tsp garlic


  1. Cook your corn on the grill or in the oven. You can put them in the oven at 350 for 25 minutes. Let the corn cool, cut off the very bottom and pull off the husks and silk.
  2. Cut the kernels off the corn
  3. Chop the cucumbers, tomatoes, onions and avocado. Mix together. Add to the bowl and sprinkle feta crumbles on top.
  4. For the vinaigrette, mix all ingredients in a small bowl.
  5. Top salad with vinaigrette when ready to serve.
  6. Enjoy!

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