Corn and Asparagus Salad with Marinated Cucumbers

Corn and Asparagus Salad with Marinated Cucumbers
Corn and Asparagus Salad with Marinated Cucumbers

This Corn and Asparagus Salad with Marinated Cucumbers is so quick and easy to put together, you’ll be making it often when it’s corn season. Quality of ingredients is paramount here, as you will dress the whole salad with simple lime juice. Use the recipe for Marinated Cucumbers and prepare the rest of the ingredients while the cucumbers marinate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Corn and Asparagus Salad with Marinated Cucumbers

This recipe serves one person. Feel free to multiply the ingredients by the number of people to feed.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
Scale

Ingredients

  • 10 asparagus spears, trimmed and chopped
  • Kernels of 1 ear of corn
  • 1 avocado, pitted and chopped
  • 1 recipe of Marinated Cucumbers
  • 1 green onion, minced (or 1 tablespoon shallots, minced)
  • 1 tablespoon cilantro, minced
  • Juice of 2 fresh limes
  • 2 tablespoons pumpkin seeds (optional)
  • Sea salt and pepper, to taste

Instructions

While the cucumbers are marinating, place the asparagus, the corn kernels, the avocado, the cilantro, and the green onion in a mixing bowl. Sprinkle with the lime juice and mix well. 

Spread the marinated cucumbers at the bottom of a plate, top with the corn and asparagus mix, garnish with the pumpkin seeds and sea salt and pepper, to taste. Bon appétit!


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Salade de maïs et asperges sur un lit de concombres marinés

Cette salade est pour une personne. Assurez-vous de multiplier les ingrédients selon le nombre de personnes.

  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 portion 1x
Scale

Ingredients

  • 10 asperges, parées et hachées
  • Grains de 1 épi de maïs
  • 1 avocat, sans le noyau, haché
  • 1 recette de concombres marinés
  • 1 oignon vert, émincé (ou 1 c. à soupe d’échalote française, émincée)
  • 1 c. à soupe de coriandre fraîche, émincée
  • Jus de 2 limes
  • 2 c. à soupe de graines de citrouille (en option)
  • Sel de mer et poivre, au goût

Instructions

Pendant que les concombres marinent, déposer les asperges, les grains de maïs, l’avocat, la coriandre et l’oignon vert dans un bol à mélanger. Arroser du jus de lime et bien mélanger. 

Placer les concombres marinés sur une assiette et garnir de la salade de maïs et d’asperges. Garnir des graines de citrouille et assaisonner, au goût, de sel de mer et de poivre. Bon appétit!

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