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.
Instructions
Mix together dressing.
Toss together salad with dressing.
Divide out salad and serve.
Ingredients
- corn
- basil
- cucumber
- olive oil
- lemon
- honey
- salt
- pepper
- paprika
- shallot
Storage instructions
You can store the salad in a sealed container in your fridge for up to three days.
Equipment
You just need a cutting board for this recipe.
Recipe FAQS
Can I make this vegan?
Yes, use a maple syrup instead of honey.
What does this salad pair well with?
This salad goes well with any protein. You could add beans or pair it with tofu or fish.
Substitutions
- honey - can be subbed with maple syrup
- basil - can be subbed with parsley
Other salads
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Summer Corn and Cucumber Salad with basil
Ingredients
- Salad
- 2 medium to large cucumbers - diced
- 5 ears of corn - husked
- 1 cup basil - finely chopped
- Dressing
- 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
Instructions
- Whisk together all dressing ingredients.
- Add all salad ingredients to a bowl and toss together with dressing.
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