Summer Salad With A Cilantro Vinaigrette Recipe

Name: Summer Salad With A Cilantro Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn, cooked; 2 avocados, diced; 2 cups cherry tomatoes, halved (I use orange & red for a little color); 1/2 English cucumber, finely diced, skin on; 1/3 cup crumbled feta (can use vegan feta or tofu or try queso fresco cheese); 1/2 red onion, finely diced; Cilantro Vinaigrette; 1 tablespoon rice wine vinegar; 1 tablespoon white wine vinegar (or red wine vinegar or apple cider vinegar or lime juice would be good too); 1/2 teaspoon salt; 1 teaspoon garlic powder; 1/2 fresh ground black pepper; 2 tablespoons cilantro, chopped; 6 tablespoons extra virgin olive oil

Servings: persons

4 ears corn, cooked
2 avocados, diced
2 cups cherry tomatoes, halved (I use orange & red for a little color)
1/2 English cucumber, finely diced, skin on
1/3 cup crumbled feta (can use vegan feta or tofu or try queso fresco cheese)
1/2 red onion, finely diced
Cilantro Vinaigrette
1 tablespoon rice wine vinegar
1 tablespoon white wine vinegar (or red wine vinegar or apple cider vinegar or lime juice would be good too)
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 fresh ground black pepper
2 tablespoons cilantro, chopped
6 tablespoons extra virgin olive oil

1
Cook your corn - there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk. I have been known to just use raw fresh corn.
2
Cut off the kernels with a large knife, add to a big bowl.
3
Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.
4
For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the olive oil. Shake it up.
5
Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 ears corn, cooked, 2 avocados, diced, 2 cups cherry tomatoes, halved (I use orange & red for a little color), 1/2 English cucumber, finely diced, skin on, and more.

Yes, Summer Salad With A Cilantro Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Salad With A Cilantro Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions