Sweet corn and cucumber salad with goat cheese
Enjoy the harmonious blend of sweet corn, crisp cucumber, and creamy goat cheese in this refreshing salad. Perfect for a light and flavorful meal!
Ingredients:
- 2 large English cucumbers, half-peeled, split lengthwise, and cut into 1/3 inch half-moons
- 4 ears sweet corn
- 2-3 limes, juiced, with some zest
- 1/4 cup olive oil (you may use less)
- 1 medium jalapeño, seeded and finely diced
- 1/4 cup chopped cilantro, chopped, divided
- 2 ripe Hass avocados, peeled, pitted and cut into cubes
- 60g your favorite goat cheese, crumbled
- 1/2 teaspoon salt (more to taste, but wait until the end)
Instructions:
- Extract kernels from the uncooked corn; do NOT heat them. Transfer them to a spacious bowl along with the cucumber (you may keep the peel on English cucumbers if desired; for regular cucumbers, remove both the peel and the seeds; if you have Kirbie cucumbers, use 6-8 of them) and the jalapeño. Pour the lime juice and olive oil, and half of the cilantro (adjust cilantro to taste; a subtle hint of flavor is preferred over an overwhelming presence), as well as the salt. Mix well. Chill in the refrigerator.
- When ready to serve, gently mix in the avocado and the goat cheese. A creamy dressing with avocado and goat cheese will be created while maintaining its texture. Check for seasoning with salt and lime; add the remaining cilantro, and give it a final mix.
Summary:
- Calories: 1766 kcal
- Fat: 132 g
- Protein: 37 g
- Carbs: 151 g
- Potassium: 4178 mg
- Magnesium: 368 mg