Name: Creamy Cucumber Corn Salad with Avocado
Prep time: 15 min
Total time: 15 min
Ingredients: 3 Persian cucumbers, thinly sliced; 1 ripe avocado, diced, choose fruit that yields slightly to gentle pressure; 4 tablespoons sweet corn, fresh, frozen, or canned and drained; 1 medium red onion, thinly sliced; 3 tablespoons Greek yogurt, full-fat for creaminess; 1 tablespoon mayonnaise, adds richness to the dressing; 1 teaspoon Dijon mustard, provides subtle tang and depth; 1 teaspoon honey, balances the acidity; 1/2 lemon, juiced, about 1.5 to 2 tablespoons; 2 cloves garlic, minced; 3 tablespoons fresh dill, chopped, essential for this salad's signature taste; Salt and black pepper, to taste; Optional toppings, fresh mint, parsley, chives, bell peppers, radishes, cherry tomatoes, grilled chicken, shrimp, or feta cheese

Description

This refreshing Creamy Cucumber Corn Salad with Avocado features tender Persian cucumbers, ripe avocado, sweet corn, and crisp red onion tossed in a silky dill-infused Greek yogurt dressing. Perfect for busy weeknights, meal prep, or as a light side dish that brings fresh, herbaceous flavor to any meal.

Ingredients

Scale

3 Persian cucumbers, thinly sliced
1 ripe avocado, diced, choose fruit that yields slightly to gentle pressure
4 tablespoons sweet corn, fresh, frozen, or canned and drained
1 medium red onion, thinly sliced
3 tablespoons Greek yogurt, full-fat for creaminess
1 tablespoon mayonnaise, adds richness to the dressing
1 teaspoon Dijon mustard, provides subtle tang and depth
1 teaspoon honey, balances the acidity
1/2 lemon, juiced, about 1.5 to 2 tablespoons
2 cloves garlic, minced
3 tablespoons fresh dill, chopped, essential for this salad's signature taste
Salt and black pepper, to taste
Optional toppings, fresh mint, parsley, chives, bell peppers, radishes, cherry tomatoes, grilled chicken, shrimp, or feta cheese

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Instructions

Prepare the Salad: Thinly slice the Persian cucumbers into even rounds about 1/4-inch thick using a sharp knife or mandoline.
Dice the Avocado: Cut the ripe avocado in half, remove the pit, and use a spoon to scoop the flesh into a bowl, then gently cut into bite-sized cubes.
Prepare the Red Onion: Thinly slice the red onion into half-moon pieces, creating delicate layers that distribute evenly throughout the salad.
Combine in Bowl: Add the sliced cucumbers, diced avocado, corn, and red onion to a large mixing bowl.
Make the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, and honey until smooth.
Add Aromatics: Pour in the fresh lemon juice and minced garlic, whisking constantly to combine.
Finish with Herbs: Stir in the fresh chopped dill and season with salt and black pepper to your preference, tasting as you go.
Toss Together: Drizzle the creamy dill dressing over the salad ingredients and gently toss until everything is evenly coated, being careful not to mash the avocado.
Chill and Serve: Serve immediately for the crispest texture, or cover and refrigerate for 15 to 20 minutes if you prefer a colder, more refreshing salad.
Garnish: Top with extra fresh dill and freshly cracked black pepper just before serving for a vibrant finish.

Prep Time: 15 minutes