Enjoy The Best Of Summer’s Bounty With This Vibrant And Tasty Salad.
Welcome to a fresh, colorful, and delicious adventure! This vibrant salad is packed with crunchy cucumbers, sweet bell peppers, and juicy tomatoes, all tossed together with a creamy avocado dressing that’s sure to please. Perfect for those warm days when you want something light and satisfying, this salad is a celebration of summer’s best flavors. Let’s get chopping and bring a burst of freshness to your table!
Ingredients:
For the salad:
2 cucumbers
3 roma tomatoes
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 12 ounce bag frozen sweet corn
2 tablespoons parsley
1 tablespoon cilantro
2 teaspoons garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
For the dressing:
2 ripe avocados
3/4 cup plain Greek yogurt
3 tablespoons lemon juice
3 tablespoons garlic powder
1 teaspoon cumin
1 teaspoon freeze dried chives
1 teaspoon cilantro
Black pepper, to taste
Jalapeno slices or jalapeno hot sauce, to taste
Tools:
Knife
Cutting board
Large bowl
Food processor
Measuring cups and spoons
As always, begin by washing your produce!
Toss the bag of frozen sweet corn on the counter to defrost; we're not planning to cook it, so allowing it to thaw while prepping the other veggies is the simplest approach.
We started our chopping with the cucumbers because they took up the most space on our cutting board. If you're using anything but the mini cucumbers, we suggest seeding them for this salad. That way they don't end up squishy and damp and make the rest of the salad soggy.
We’re going to quarter and seed the cucumbers before moving on to rough dice them. Either discard the seeds, or put them aside as part of the trash to get rid of later. Next, grab your bell peppers, quarter them and slice out your seeds and pith. Now dice up your pepper, don’t worry about it being perfectly sized, a rough equivalent is fine. Toss your cucumbers and peppers into a big dish. You'll see in the photos that we used several of the mini sweet peppers rather than regular yellow and orange bell peppers. Mostly this was because the regular bell peppers at the grocery store were awfully sad looking this week. If they’re what you have on hand, or you just grabbed them from your garden, they’ll work just fine.
We saved the tomatoes for last on the cutting board, since they tend to kind of squish and get tomato juice everywhere no matter how sharp the knife or delicate the pressure. (Maybe you don't have this issue; you're just nicer to your tomatoes than we are.) They were given the same treatment - quarter, seed, chop, and lob into a salad bowl.
By now, the bag of corn should have defrosted. Tear or cut it open, drain out any excess water, and add it to the other vegetables.
Measure in your parsley, cilantro, garlic and onion powders, give everything a good stir so the spices are evenly distributed, and taste test. In our opinion, pepper was a must but salt wasn't necessary - but this is your salad now, so make your own call on that.
Once the salad is mixed and seasoned to your liking, cover it and put it in the fridge so it doesn't get all warm and sad while you make the dressing for it.
Remove the skin and pit from two avocados, chop them into whatever shape fits best in your food processor, and toss them in. Add your Greek yogurt into the processor on top of the avocado pieces. If you're so inclined, you can pulse a couple times to start breaking up the avocado, but it isn't necessary.
Measure in your dry spices - the garlic powder, cumin, chives, cilantro and pepper. Run the food processor until they're thoroughly mixed in, then add your lemon juice and either jalapeno or hot sauce and give it all another whirl to evenly distribute.
Drizzle the dressing lightly over the salad before serving, and serve immediately. You can also keep extra on the side for your dinnermates to enjoy, and they most certainly will.
And there you have it, a fresh and vibrant salad that’s as delightful to eat as it is to look at! This recipe is perfect for a quick lunch, a side dish at dinner, or a star addition to your next picnic or potluck. The creamy avocado dressing adds a unique twist that will have everyone asking for seconds. Whether you're trying to eat healthier, impress guests with a colorful dish, or simply enjoy the bounty of summer produce, this salad fits the bill. Plus, it’s versatile enough to customize with some grilled chicken or shrimp for extra protein. This salad is not only a feast for the taste buds but also a fantastic way to make the most of seasonal ingredients. So go ahead, whip up this delightful dish and bring some sunshine to your table.
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Additional Reading
Layered Veggie Bowl