Corn, Avocado and Cucumber Salad

 

 

http://cooking.nytimes.com/recipes/1018245-corn-avocado-and-cucumber-salad

 

Ingredients

  • ½ cup finely diced red onion
  • 3 tablespoons freshly squeezed lime juice
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • 2 cups tender, small corn kernels
  • 2 large firm-ripe avocados
  • 2 cups sliced cucumbers
  • 12 cherry tomatoes, halved or quartered
  • Small bunch purslane or watercress
  • Handful of mint leaves, roughly chopped
  • 2 ounces queso fresco or mild feta, crumbled
  • Pinch of crushed red pepper

Preparation

  1. 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.
  2. 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.
  3. To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
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