New York Times
Corn, Avocado and Cucumber Salad
Author:David Tanis
13 Ingredients
20 mins
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.
Serves
1
Serves
1
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