This straight-from-the-garden vegetable salad is the essence of summer on a plate. It’s very easy to make, but you’ll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
Ingredients
- ½cup finely diced red onion
- 3tablespoons freshly squeezed lime juice
- Salt and pepper
- 4tablespoons extra-virgin olive oil
- ½teaspoon cumin seeds, toasted and coarsely ground
- 2cups tender, small, corn kernels
- 2large firm-ripe avocados
- 2cups sliced cucumbers
- 12cherry tomatoes, halved or quartered
- Small bunch purslane or watercress
- Handful of mint leaves, roughly chopped
- 2ounces queso fresco or mild feta, crumbled
- Pinch of crushed red pepper
Preparation
- In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Dining and Cooking