Cucumber Corn Avocado Salad

Cucumber Corn Avocado Salad is a salad recipe ready in 15 min. It makes 4 servings, each 140 kcal with 3 g protein. Beginner level, 12 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 15 mintotal
  • Beginnerlevel
  • 140kcal a serving
  • 3 gprotein
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Cucumber Corn Avocado Salad

What is Cucumber Corn Avocado Salad

A salad of cucumber, avocado, sweetcorn and red onion in a creamy yogurt, mayonnaise, mustard and honey dressing with garlic and dill.

More:Avocado recipesSalad recipesYogurt recipes15-minute meals

How to make Cucumber Corn Avocado Salad

Tips from the cook

  • Fold in the avocado gently, so it keeps its shape instead of turning to mush.
  • If the cucumber is very watery, pat the slices dry before adding the dressing.
  • Let the frozen sweetcorn thaw and drain it well before it goes in the bowl.
  • No red onion? Spring onions give a milder bite.
  • Best the day it is made. Cover and chill for up to a day, and add the avocado fresh.
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Cucumber Corn Avocado Salad substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Red onion2 options
  • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

    Milder; still allium.

  • Leave out leave out (optional salad garnish only)
Greek yogurt1 option
  • Thick unsweetened coconut or soy yoghurt 1:1

    Runnier.

    Still contains soy.

Mayonnaise2 options
  • Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume

    Frying/hot dishes; not a binder for crispy rice.

    Still contains dairy.

  • Vegan mayonnaise 1:1

    Often contains mustard; check label.

    Still contains mustard and soy.

Dijon mustard2 options
  • Whole grain mustard 1:1

    Texture.

    Still contains mustard.

  • Honey + vinegar (for mustard allergy) 1 tsp dijon = 1/2 tsp honey + 1/2 tsp vinegar

    No mustard heat, no emulsifying.

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