Description
Fresh sweet corn, crisp cucumber, cherry tomatoes, onion, and basil are tossed in a bright apple cider vinegar dressing. This easy summer salad is fresh, tangy, and just a little sweet.
Ingredients
Units
For the salad
- 4 ears fresh sweet corn, husks and silk removed
- 1 large English cucumber, quartered lengthwise and sliced (about 2 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/2 small sweet onion, thinly sliced (about 1/2 cup)
- 1/4 cup chopped or torn fresh basil
For the vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons avocado oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
Instructions
- Place the ears of corn on a microwave-safe plate. Microwave for 3–4 minutes, or until just tender but still crisp. Allow the corn to cool enough to handle, then cut the kernels from the cobs. If you prefer, you can boil or roast the corn until tender-crisp.
- Add the corn, cucumber, tomatoes, onion, and basil to a large bowl.
- In a small bowl or jar, combine the apple cider vinegar, avocado oil, honey, salt, pepper, and celery seed. Whisk or shake until thoroughly combined.
- Pour the vinaigrette over the vegetables and toss gently.
- Cover and refrigerate for approximately 30 minutes. Toss again before serving and adjust the salt, pepper, or honey to taste.
Notes
- For the best texture, cook the corn only until it is crisp-tender.
- The dressing is meant to be bright and tangy. It will mellow slightly as the vegetables release their juices.
- Store leftovers covered in the refrigerator for up to 2–3 days. The salad is best during the first day or two.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 4 minutes