Cucumber Corn Salad with Honey Apricot Vinaigrette
Recipe GLPR30bae79f5a956f
A refreshing and vibrant side dish that combines sweet corn kernels and crisp cucumber slices dressed in a smooth honey-apricot vinaigrette. Fresh scallions add a mild onion bite to this naturally gluten-free and dairy-free salad that's perfect alongside grilled proteins or as a light summer vegetable dish.
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Ingredients
2 ears sweet corn, kernels removed
2 English cucumbers, halved lengthwise and sliced
1/4 cup extra virgin olive oil
1 1/2 teaspoons honey
1 tablespoon apricot jelly or orange marmalade
Salt and pepper to taste
4 scallions, sliced
1/4 cup white balsamic vinegar
1 teaspoon whole grain mustard
Directions
In a blender, combine the white balsamic vinegar, honey, apricot jelly, whole grain mustard, and extra virgin olive oil. Blend on medium speed until the mixture is smooth and the ingredients are fully incorporated.
In a large bowl, combine the corn kernels, sliced cucumbers, and scallions.
Pour the vinaigrette over the vegetables and toss gently until all the salad is evenly coated.
Taste the salad and adjust the seasoning with additional salt and pepper as needed.
Serve immediately or refrigerate until ready to serve.
