Crunchy Summer Salad

By jenlin

Ingredients

• 2 Kirby cucumbers, unpeeled and thinly sliced (about 2 cups)
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 9 ounces sugar snap peas, trimmed (2 3/4 cups)
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 firm-ripe avocados, halved and cut into wedges

Details

Servings 2
Preparation time 20mins
Cooking time 20mins
Adapted from marthastewart.com

Preparation

Step 1

Step 1

Combine cucumbers, corn, and sugar snaps in a bowl. Drizzle with lemon juice and oil; season with salt and pepper. Toss to combine. Gently fold in avocados and serve immediately.