Avocado, Cucumber, & Corn Salad

A wooden bowl filled with a fresh salad of arugula, avocado, corn, feta cheese, and fresh herbs, with two wooden salad tongs resting inside the bowl.

This fresh and vibrant Avocado Cucumber Corn Salad is loaded with sweet charred corn, creamy avocado, crisp cucumber, peppery arugula, salty feta, and fresh dill. Tossed in a simple lemon Dijon dressing, it's the perfect summer side dish for cookouts, potlucks, grilled meats, or a light lunch.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Keyword: arugula and feta salad, Avocado, salad, salad dressing

Servings:

Calories: 287kcal

Equipment

Salad bowl

Ingredients

For the Salad

4 ears fresh corn husks removed
2 ripe avocados diced
1 large English cucumber or 3 mini cucumbers, halved and sliced
3 cups arugula roughly chopped
4 ounces feta cheese cubed or crumbled
⅓ cup fresh dill chopped

For the Lemon Dijon Dressing

⅓ cup extra-virgin olive oil
Juice of 1 small lemon or ½ large lemon
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried dill weed
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Char the corn.

Heat a large cast-iron skillet over high heat and lightly coat with olive oil and a sprinkle of salt. Add the corn and cook for 8–10 minutes, turning occasionally, until lightly charred on all sides. Transfer to a plate and allow to cool.
Alternatively, brush or spray the corn with oil and grill over medium-high heat until charred and tender.

Make the dressing.

In a small bowl or mason jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, dill weed, garlic powder, salt, and pepper until smooth and emulsified.

Prepare the salad.

Add the arugula, cucumber, avocado, feta, and fresh dill to a large serving bowl.

Cut the corn.

Once the corn is cool enough to handle, slice the kernels from the cob and add them to the salad.

Dress and serve.

Pour the dressing over the salad and gently toss until everything is evenly coated. Serve immediately and enjoy.

Notes

Use ripe but firm avocados so they hold their shape when tossed.
For the best flavor, use fresh summer corn when it's in season.
Add grilled chicken, shrimp, or salmon to turn this side dish into a complete meal.
If making ahead, wait to add the avocado and dressing until just before serving.
A sprinkle of extra feta and fresh dill on top makes a beautiful presentation.

Storage

This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep in mind that the avocado may brown slightly and the arugula will soften as it sits.

Nutrition