This summer corn and cucumber salad with basil is the summer salad of your dreams. This salad is simple to make but bursting with flavor. The paprika in the dressing really ties everything together. So, so good.
Why you'll love this recipe
It is easy to make.
The shallot lemon dressing is to die for.
The recipe is vegetarian, dairy free, gluten free and can be made vegan.
Mix together dressing.
Toss together salad with dressing.
Divide out salad and serve.
- olive oil
- honey - can be subbed with maple syrup.
- basil - can be subbed with parsley.
You can store the salad in a sealed container in your fridge for up to three days.
You just need a cutting board for this recipe.
Yes, use a maple syrup instead of honey.
This salad goes well with any protein. You could add beans or pair it with tofu or fish.
Use very fresh produce for the best tasting salad.
Other salads to try
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Summer Corn and Cucumber Salad with basil
- 2 medium to large cucumbers - diced
- 5 ears of corn - husked
- 1 cup basil - finely chopped
- ⅓ cup olive oil
- 1 small shallot - finely chopped
- juice from 1 lemon
- 1 teaspoon mustard
- 1 teaspoon honey
- ½ teaspoon paprika
- pinch salt/pepper
- Whisk together all dressing ingredients.
- Add all salad ingredients to a bowl and toss together with dressing.