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Connor’s Summer Salad

summer salad

Connor did not request this salad for his birthday dinner, but I needed something cool, refreshing, colorful, and healthy to add to the menu that was heavy with ribs and BBQ sauce.

I’d be happy eating this all summer long! Add some feta or goat cheese if you’d like. I left it out because those aren’t Connor’s favorite things, and on your birthday, you should never have to eat something you don’t like!

summer salad stuff

Summer Corn, Cucumber & Tomato Salad

Cilantro Vinaigrette
1 tablespoon rice wine vinegar
tablespoon champagne vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
tablespoons chopped cilantro

16-ounce package frozen corn, thawed
2 cups cherry tomatoes, halved
1/2  English cucumber, diced
1/2 red onion, peeled and diced
2 avocados, diced

cilantro Vinaigrette

Vinaigrette: Whisk together the rice wine and white wine vinegars, garlic powder, salt, and pepper together in a medium bowl. Slowing drizzle in the olive oil, whisking continuously. Once combined well, stir in the cilantro.

summer salad ready to mix

Salad: Place the corn, cherry tomatoes, English cucumber, and red onion in a large salad bowl, stir gently to combine. Add the avocado just before serving.

Gently mix all the salad ingredients together. When ready to serve, add the vinaigrette and stir to combine.

Serves 8

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1 Marissa { 05.28.14 at 9:37 AM }

It was delicious! I’d add cheese and salmon — perfect!

2 Marissa { 05.28.14 at 9:37 AM }

It was delicious! I’d add cheese and salmon — perfect!

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